Preheat the oven to 350ºF. Spread the chicken in a roasting pan, drizzle with 1 tablespoon of olive oil, and sprinkle with 2 teaspoons of chili powder, 1 tablespoon of cumin, 1/2 teaspoon of salt, and a pinch of cayenne. Roast for 30 minutes until cooked through.

Shred the chicken or cut it into bite-sized pieces and set aside.

In a large pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onions and minced garlic, sautéing for about 5 minutes until they soften and become fragrant.

Stir in the drained white beans, shredded chicken, green chiles, oregano, 2 tablespoons of chili powder, 2 tablespoons of cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of cayenne. Add 4 cups of chicken broth, reserving the remainder for adjusting the chili’s consistency.

Mix thoroughly and let simmer gently on low heat for 20 minutes, ensuring it doesn’t boil to keep the chicken tender.

Remove the pot from the heat and let it cool for 5 minutes. With the pot off the heat, incorporate 3 cups of cheese one cup at a time, followed by 1 cup of sour cream.

Return the pot to low heat, stirring until it comes to a gentle simmer. Adjust the texture with more broth as needed, allowing for 15-20 minutes of simmering. For extra texture, use a potato masher to mash half the chicken and beans before mixing back in.

Ladle the chili into bowls and garnish with chopped scallions, cilantro, additional hot sauce, sour cream, and more cheese as desired.