Place the chicken breasts in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through. Remove the chicken from the pot and let it cool slightly. Shred the chicken with two forks and set aside. Save the chicken broth you used to cook the chicken for extra flavor!

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and jalapeño (if using) and cook for another minute, until fragrant.

Stir in the canned green chiles, Great Northern beans, Cannellini beans, cumin, oregano, chili powder, salt, and pepper. Mix well to combine.

Pour in the chicken broth (and reserved broth from cooking the chicken, if using). Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, allowing the flavors to meld together.

Add the shredded chicken to the pot and stir to combine. Heat through for a few minutes.

Reduce the heat to low. Add the softened cream cheese and sour cream. Stir until the cream cheese is completely melted and the chili is smooth and creamy. Don't let the mixture boil after adding the cream cheese, or it might curdle.

Stir in the lime juice.

Taste the chili and adjust the seasoning as needed. Add more salt, pepper, cumin, or chili powder to your liking.

Ladle the Creamy White Chicken Chili into bowls and garnish with your favorite toppings, such as shredded cheese, sour cream, avocado, cilantro, and tortilla chips. Serve hot.