Dice the chicken breasts into bite-sized pieces. In a large pot over medium-high heat, add olive oil and sauté the chicken until golden brown, about 5 minutes. Season with salt and pepper.

Remove the chicken from the pot, then add chopped onion and minced garlic, cooking until soft and fragrant.

Stir in the cumin and chili powder for about a minute before adding the chicken back into the pot.

Pour in the chicken broth and mix in the white beans and green chiles. Bring to a gentle boil, then reduce to a simmer for 20 minutes.

Stir in sour cream or Greek yogurt until fully combined before serving.