Place your large pot on the stove carefully. Add the olive oil over medium high heat now. Let the oil warm up for one full minute.

Toss the finely chopped yellow onions into the hot oil. Stir them continuously with your sturdy wooden spoon. Cook for five minutes until they look soft.

Add your minced garlic cloves to the softened onions now. Stir the mixture quickly so the garlic does not burn. Cook for only thirty seconds until it smells fragrant.

Pour the chicken broth and diced green chiles in carefully. Add the ground cumin, dried oregano, salt, and pepper. Stir well to combine all the savory spices.

Drain the canned Great Northern beans thoroughly in your sink. Pour them directly into the bubbling spiced broth. Bring the liquid to a steady boil.

Lower the heat to a gentle, quiet simmer now. Take your potato masher and crush some beans gently. This step makes your chili thick and very creamy.

Stir in your shredded rotisserie chicken pieces very gently. Let everything simmer together for about fifteen minutes. This allows the meat to heat completely through.

Ladle the hot soup into deep serving bowls carefully. Top each portion with sour cream and fresh cilantro. Serve it to your hungry family immediately.