1. Heat oil in a Dutch oven over medium heat and sear seasoned chicken until lightly golden, then transfer to a plate.

2. Add diced onion to the pot and sauté until translucent, then stir in garlic and cook until fragrant.

3. Stir in cumin, chili powder, and oregano to bloom the spices, then pour in broth and add green chilies.

4. Return chicken to the pot, bring to a gentle boil, then reduce heat and simmer for 20 minutes.

5. Stir in drained white beans, mash about one cup of beans for thickness, and simmer an additional 10–15 minutes.

6. Remove chicken, shred with forks, then return to pot and stir in sour cream and half-and-half until creamy, seasoning with lime juice, salt, and pepper.

7. Preheat oven to 400°F and whisk together cornmeal, flour, baking powder, salt, and sugar in a bowl.

8. Combine buttermilk, eggs, and melted butter in another bowl, then stir into dry ingredients until just combined.

9. Grease an 8-inch skillet, pour in batter, and bake for 18–22 minutes until golden and a toothpick comes out clean.

10. Ladle chili into bowls, serve with cornbread slices, and garnish with cilantro, cheese, jalapeños, or sour cream as desired.