Heat a pot over medium heat and sauté the diced onion and minced garlic until fragrant, about 3 minutes, stirring so the garlic doesn’t brown. The mixture should look slightly softened and smell aromatic.

Add the drained white beans, green chiles, chicken broth, and cumin to the pot and bring to a gentle simmer, then simmer for 15 minutes. Keep the surface at a steady bubble, not a hard boil.

Stir in the shredded rotisserie chicken and cook for 5 minutes on the simmer. The chili should look cohesive and the chicken warmed through.

Ladle the chili into oven-safe bowls and top each with shredded cheddar. Arrange the bowls on a sheet pan so they cook evenly under the broiler.

Broil for 2 minutes until the cheddar is melted and lightly browned. Watch closely so the top bubbles but doesn’t burn.