1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is softened and translucent, about 5 minutes.

2. Next, stir in the chicken breasts, ground cumin, dried oregano, and diced green chilies. Cook for 2-3 minutes to help blend the flavors together.

3. Pour in the chicken broth and the rinsed and drained beans. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender.

4. Once the chicken is cooked, remove it from the pot and use two forks to shred it into bite-sized pieces. Then, return the shredded chicken to the pot.

5. To give the white chicken chili its signature creamy texture, stir in the softened cream cheese until it’s fully melted and incorporated into the dish.

6. Ladle the warm and creamy white chicken chili into bowls, and top it with fresh cilantro, diced avocado, a dollop of sour cream, and a sprinkle of shredded cheese. Enjoy this comforting and delicious meal!