Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it becomes translucent and soft, about 5 minutes, while fragrant aromas fill the kitchen.
Add the minced garlic and cook for another minute, stirring constantly until fragrant and slightly golden, which enhances its aroma and flavor.
Place the chicken breasts in the pot and pour in the chicken broth, bringing everything to a gentle simmer. Cover the pot and cook for about 10 minutes until the chicken is cooked through and tender.
Remove the chicken from the pot and shred it using two forks, then return the shredded chicken to the pot and stir in the cumin and white beans, allowing the flavors to meld while the chili heats through for another 5 minutes.
Squeeze fresh lime juice into the chili, stirring well to add brightness and a touch of acidity that balances the richness of the dish.
Toast thin slices of garlic in a dry skillet over medium heat until golden and fragrant, then sprinkle over the chili for added crunch and deep flavor.
Serve the chili hot, topped with crispy toasted garlic and garnished with fresh herbs if desired. The chili will be thick, creamy, and bursting with aromatic herbs and spices, perfect for a cozy meal.
