Pat chicken breasts dry and season lightly with 1/2 tsp salt and 1/4 tsp black pepper. In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium-high heat until shimmering. Add chicken and brown 2-3 minutes per side until golden (chicken will finish cooking in the broth). Remove chicken to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add the chopped onion and jalapeño to the pot; sauté 5-6 minutes until softened and translucent. Add minced garlic and cook 30-45 seconds until fragrant, stirring so it doesn't burn.

Toast spices

Stir in ground cumin, dried oregano, chili powder and ground coriander. Cook 30-60 seconds, stirring constantly, to bloom the spices and deepen their flavor.

Simmer with broth and beans

Pour in 4 cups chicken broth, scraping up any browned bits from the bottom. Return the browned chicken breasts to the pot. Bring to a gentle simmer, cover, and cook 15-18 minutes until the chicken is cooked through (internal temperature 165°F / 74°C).

Shred chicken and add beans

Remove chicken to a cutting board and shred with two forks. While chicken rests, add the drained cannellini beans and hominy to the pot. Return shredded chicken to the pot and stir to combine.

Finish with cream and lime

Lower heat to medium-low. Stir in 1 cup heavy cream, 2 tablespoons fresh lime juice, remaining 1 tsp salt and 1/4 tsp black pepper. Heat gently 4-6 minutes (do not boil after adding cream) until chili is warmed through and slightly thickened. Taste and adjust seasoning with additional salt, pepper, or lime as needed.

If you prefer a creamier, thicker texture: use an immersion blender to puree about 1 to 1 1/2 cups of the chili (or transfer a portion to a blender), then stir back into the pot.

Toppings & Serve

Ladle chili into bowls and offer optional toppings: chopped cilantro, shredded cheese, diced avocado, tortilla strips, sour cream and lime wedges. Garnish each bowl as desired and serve hot.