In a large pot, heat the olive oil over medium heat. This helps to sauté the onions and garlic, releasing their flavors.

Add the diced onion and sauté for about 5 minutes, or until the onion is translucent.

Stir in the minced garlic, cumin, chili powder, and oregano. Cook for an additional 1-2 minutes until fragrant.

Add the drained white beans, diced green chilies, chicken broth, shredded chicken, and corn to the pot. Stir well to combine all ingredients.

Bring the mixture to a simmer, then reduce the heat to low. Allow it to cook for about 20 minutes, stirring occasionally. This allows the flavors to meld together.

Stir in the heavy cream, salt, and black pepper. Adjust seasoning to taste. Let it simmer for another 5 minutes.

Remove from heat and let it cool slightly before serving. This helps to thicken the chili.

Ladle the chili into bowls and garnish with chopped cilantro, diced avocado, a dollop of sour cream, and shredded cheese.

Serve warm with tortilla chips or crusty bread on the side for a complete meal.