Heat a large heavy-bottomed pot over medium heat and add a tablespoon of oil. Once shimmering, add chopped onions and sauté for about 5 minutes until they become translucent and fragrant, with a slight sizzle and soft texture.
Add minced garlic to the pot and cook for another minute, stirring constantly. The garlic should become fragrant and slightly golden, filling the kitchen with a warm aroma.
Stir in shredded cooked chicken along with cumin and chili powder. Cook for 2 minutes, stirring to coat the chicken evenly and release the spices’ aroma.
Pour in chicken broth and add drained white beans. Bring the mixture to a gentle simmer, watching for small bubbles to form around the edges without vigorous boiling.
Add corn kernels and diced green chilies to the pot. Stir everything together and continue simmering uncovered for about 20 minutes, allowing flavors to meld and the chili to thicken slightly.
Taste the chili and season with salt and pepper as needed. Squeeze fresh lime juice into the pot, stirring to brighten the flavors and add a citrusy kick.
Let the chili rest for 5 minutes off the heat so the flavors can settle and intensify, creating a smooth, hearty consistency with vibrant accents.
Serve hot, garnished with optional toppings like chopped cilantro or shredded cheese if desired. Enjoy the comforting, bright flavors in every spoonful.
