Gather all your ingredients and set out your equipment to keep the cooking process smooth.
Heat the large heavy-bottomed pot over medium heat, then add a splash of oil. When shimmering, toss in the diced onion and cook until it becomes translucent and fragrant, about 5 minutes.
Add the minced garlic to the onions and cook for another minute, stirring constantly until the garlic is fragrant but not browned.
Stir in the shredded cooked chicken, white beans, and diced green chilis with their juice. Cook everything together for 5 minutes, allowing the flavors to meld and the mixture to heat through.
Pour in the chicken broth and add the cumin, oregano, salt, and pepper. Stir well to combine all the ingredients evenly.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot partially and let it simmer steadily for 20–30 minutes, stirring occasionally to prevent sticking.
Once the chili has thickened slightly and the aroma is rich, taste and adjust the seasoning with more salt or pepper if needed. Squeeze in some lime juice for brightness.
Serve the hot chili in bowls, garnished with chopped cilantro and lime wedges on the side for an extra fresh burst.
