If making your own white chicken chili seasoning, combine chili powder, cumin, garlic powder, onion powder, dried oregano, cayenne pepper (if using), salt, and pepper in a small bowl. Mix well and set aside.

In a medium bowl, beat the softened cream cheese and sour cream together until smooth and creamy.

Add the shredded cooked chicken and rinsed and drained white beans to the cream cheese mixture. Stir until well combined.

Add the diced green chiles, Monterey Jack cheese, cheddar cheese, and white chicken chili seasoning to the bowl. Stir everything together until all ingredients are evenly distributed.

Add the chicken broth, one tablespoon at a time, until the dip reaches your desired consistency.

Chill in the refrigerator for at least 30 minutes to allow flavors to meld, or serve warm immediately. If serving warm, microwave in short intervals, stirring in between, until heated through.

Transfer the dip to a serving bowl and garnish with your favorite toppings, such as chopped cilantro, diced green onions, diced tomatoes, and jalapeño slices. Serve with tortilla chips, crackers, vegetables, or toasted baguette slices.