In a large skillet over medium heat, heat 1 Tbsp olive oil. Add 1 cup chopped onion and 4 garlic cloves, minced; sauté for about 3 minutes until soft. Add the 2 large chicken breasts, and sear for about 2 minutes per side until browned.

Transfer the chicken, onion, and garlic into your slow cooker. Stir in 32 oz chicken broth, 2 cans great northern beans (drained & rinsed), 2 cans chopped green chiles, 1 cup corn kernels, 1 tsp chili powder, 1 tsp cumin, and 1 tsp dried oregano. Mix everything together.

Cover and cook on High for 3–4 hours or Low for 6–7 hours, until the chicken is fully cook­ed and the flavors have merged.

Remove chicken breasts to a cutting board and shred with two forks. Return shredded chicken to the slow cooker. Stir in the juice & zest of 1 lime, and ½ cup sour cream if using.

Ladle chili into bowls. Top each with 1 cup shredded Monterey Jack cheese, extra lime zest, a dollop of sour cream, and any favorite toppings.