First, add the butter to a soup pot or stock pot and heat over medium.

Next, add the diced onions, minced garlic and green chiles and sauté until the onions begin to soften. 

Next, add the white beans (that have been soaked overnight) and stir to incorporate.

Season by adding the cumin, chili powder, white pepper and salt. 
Add the water and give everything a stir. I used two cups of chicken stock to add a little more richness of flavor. It's fine to use all water if you prefer. Bring to a simmer.

Add the cubes dark meat to the pot. Add the breast pieces whole and cook until they are cooked through, about 10 minutes. Remove the breast pieces and shred the meat with forks. Add the shredded chicken meat back to the pot. 

Simmer, covered, for 1.5 to 2 hours.

Serve with your favorite toppings for chili such as sour cream, shredded cheese, slice jalapenos or chopped green onion.