Creating Broth-Based White Chicken Chili is straightforward if you follow these simple steps:

1. Prepare the Chicken: In a large pot, heat the olive oil over medium heat. Add the chicken breasts and season with salt and pepper. Sear each side for about 5-7 minutes until golden brown. Remove and set aside to cool.
2. Sauté the Aromatics: In the same pot, add the diced onion. Sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
3. Add Ingredients: Return the seared chicken to the pot. Add the white beans, chicken broth, diced green chilies, cumin, chili powder, oregano, and corn. Stir well to combine.
4. Simmer: Bring the chili to a gentle boil. Reduce the heat to low and cover. Let it simmer for 20-25 minutes, allowing the flavors to meld together.
5. Shred the Chicken: After simmering, remove the chicken breasts. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
6. Add Cream (Optional): If desired, stir in the heavy cream or sour cream to achieve a creamier texture. Adjust seasoning with salt and pepper as needed.
7. Serve: Remove the pot from heat and ladle the chili into bowls. Garnish with fresh cilantro and serve with lime wedges on the side.

These steps will ensure you create an incredible bowl of Broth-Based White Chicken Chili that everyone will love.