Prepare ingredients: Start by dicing the onion and mincing the garlic.

Sauté onion and garlic: In a large pot over medium heat, add olive oil and sauté the onion until it turns translucent. Then, add the minced garlic and cook for about one minute.

Brown the chicken: Place the chicken breasts in the pot and cook them until they are browned on all sides.

Add green chiles and beans: Stir in the canned green chiles and drained white beans.

Pour in chicken broth: Add the low-sodium chicken broth and sprinkle in the ground cumin. Stir well and let it simmer gently for about 30 minutes.

Shred the chicken: Carefully remove the chicken breasts from the pot. Shred them using two forks, then return the shredded chicken to the pot.

Adjust seasoning: Taste your chili and adjust the seasoning with salt or pepper as needed. Serve it hot, topped with fresh cilantro.