Prepare the chicken – If using chicken breasts, trim any excess fat and cut them into chunks for quicker cooking. For chicken thighs, simply remove the skin and bones (if needed).

Sauté the aromatics – In a large pot or Dutch oven, heat a splash of olive oil over medium heat. Add the diced onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant.

Add the spices – Stir in chili powder, cumin, and smoked paprika. Let them bloom in the oil for about 1 minute, which will intensify the flavors.

Combine the ingredients – Add the chicken, diced tomatoes, green chilies, white beans, and chicken broth to the pot. Stir well to combine everything evenly.

Simmer to perfection – Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 25-30 minutes or until the chicken is cooked through and the flavors have melded together.

Shred the chicken – Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot and stir it into the chili.

Season to taste – Taste your chili and adjust the salt and pepper if needed. You can also add extra chili powder for more heat or cumin for a deeper flavor.

Serve and enjoy – Ladle the chili into bowls and top with your favorite garnishes like shredded cheese, avocado, sour cream, and fresh cilantro.