Start by warming a large pan over medium-high heat. Once hot, pour in 2 tablespoons of olive oil. Wait until the oil glistens, indicating it’s ready, then add the cubed chicken. Sauté for about 3 to 5 minutes until golden and cooked through. Transfer to a plate and set aside.

Add the remaining 2 tablespoons of olive oil to the same pan on medium heat. Once hot, incorporate the diced onion, minced garlic, and chopped jalapeño. Stir frequently, allowing them to soften for approximately 5 minutes until the onions are translucent and tender.

Add ½ cup of the chopped cilantro to the pan and stir well. Transfer this mixture to a large pot, scraping up any bits from the bottom of the pan.

Set the heat to medium under the pot. Add cumin, oregano, paprika, cayenne pepper, black pepper, and salt. Stir thoroughly and cook for about 2 to 3 minutes until fragrant.

Add the drained white beans and chicken broth to the large pot with the seasoned vegetables. Stir well and let it simmer for at least 30 minutes, or up to 2 hours if you have time.

Once the beans have softened to your liking, use a potato masher to mash them to the desired consistency for thickness.

Add the sautéed chicken back to the pot, along with the frozen corn and the diced green chiles with their liquid. Stir to combine and continue to simmer for about 10 to 15 minutes until everything is cooked through.

Just before serving, stir in the remaining ½ cup of chopped cilantro. Portion into serving bowls and top with a dollop of sour cream if desired.