Rinse your dried navy beans thoroughly in a colander. Place them in a large bowl and cover them with cool water. Let them soak for at least two hours, then drain the water completely.

Put the drained beans into a large pot with the five cups of chicken stock. Bring the mixture to a rolling boil over high heat. This helps soften the beans and starts the flavor base.

In a separate saucepan, melt the butter over medium heat. Add the diced onions, minced garlic and green chiles. Sauté them for about five minutes until the onions are soft and fragrant.

Carefully pour the sautéed onion and chile mixture into the large pot with the beans. Stir everything together so the butter and spices distribute evenly through the stock.

Add the chopped chicken breast pieces into the pot. You can also use shredded rotisserie chicken if you want to save a little time during the cooking process.

Stir in the cumin, oregano, black pepper, white pepper and red pepper flakes. These spices give the chili its signature "white chili" flavor profile without using chili powder.

Lower the heat to medium-low and cover the pot partially. Let the chili simmer for about one and a half hours. Stir it occasionally to make sure nothing sticks to the bottom.

Just before serving, stir in the chopped fresh cilantro. This adds a bright pop of color and a fresh herbal taste to the rich, creamy chili.