In a small bowl, combine all the dried spices and seasonings together: oregano, cumin, green chili powder, onion powder, red chili powder, cayenne pepper, xanthan gum, sugar, black pepper, salt, and garlic powder. Whisk thoroughly to distribute the xanthan gum evenly throughout the blend—this prevents clumping when the mixture hits the liquid later. I find that grinding the cumin fresh right before mixing makes a noticeable difference in the depth of flavor, so if you have whole cumin seeds, take the extra minute to grind them.

While the seasoning blend sits, cut the chicken breast into 1-inch chunks and drain and rinse the canned white beans under cold water. Having everything prepped and ready before you start cooking ensures the process moves smoothly without scrambling for ingredients mid-way through.

Heat the olive oil in a large skillet or Dutch oven over medium-high heat until shimmering, about 1-2 minutes. Add the chicken chunks in a single layer and let them cook undisturbed for 2-3 minutes until they develop a light golden color on one side, then stir and continue cooking for another 3-4 minutes until the chicken is mostly opaque. The chicken doesn't need to be completely cooked through at this point—it will finish cooking in the simmering broth.

Pour the chicken broth into the skillet with the seared chicken, then add the seasoning blend from Step 1, the prepared white beans from Step 2, and the canned diced green chilies (with their liquid). Stir everything together thoroughly, making sure the spice mixture is fully incorporated and there are no lumps. Bring the mixture to a boil over medium-high heat, stirring occasionally, about 3-4 minutes.

Once the mixture comes to a boil, reduce the heat to low and cover the skillet with a lid. Simmer gently for 15 minutes, stirring occasionally, to allow the flavors to meld and the xanthan gum to fully thicken the broth. The chicken will finish cooking through during this time, becoming tender, while the spices develop their full flavor. Taste the chili and adjust the salt and black pepper to your preference before serving.