In a large pot, sauté the diced onion over medium heat until translucent.
Add minced garlic and cook for another minute until fragrant.
Stir in the cooked shredded chicken and mix well.
Add the diced green chilies and stir to combine.
Pour in the chicken broth and bring the mixture to a simmer.
Add the white beans, cumin, chili powder, and paprika. Stir well.
Allow the chili to simmer for about 20 minutes, stirring occasionally.
Reduce heat and stir in the sour cream until fully incorporated.
Add shredded Monterey Jack cheese and allow it to melt into the chili.
Season with salt and pepper to taste, and serve hot.