Dice the onion into 1/4-inch pieces and the bell pepper into 1/2-inch pieces. Mince the garlic cloves. Drain and rinse the canned beans thoroughly to remove excess sodium and starch. Ensure your sour cream is at room temperature—this prevents it from curdling when added to the warm chili. Have all ingredients measured and prepared before adding to the slow cooker, as this creates a smoother cooking process.

Add the diced onion, minced garlic, and diced bell pepper to the bottom of your slow cooker. Sprinkle the ground cumin, white pepper, and 1 teaspoon of cayenne pepper over the aromatics and vegetables—starting with the lower amount of cayenne allows you to adjust heat to your preference later. This layering technique helps the spices distribute evenly and develop deeper flavor as they cook. Stir gently to coat the vegetables with the spices.

Add the chicken broth, drained and rinsed beans, shredded chicken, and chopped green chiles to the slow cooker. Pour in the Alfredo sauce and stir everything together until well combined. I like to add the Alfredo sauce in this step rather than at the end because it allows the flavors to meld together and creates a more cohesive sauce throughout the cooking time. The cream-based Alfredo will help create a luxurious texture as everything simmers together.

Cover the slow cooker and cook on low for 3 to 4 hours, stirring once about halfway through. This long, gentle cooking allows the spices to fully develop and the flavors to meld together beautifully. After cooking, stir in the room-temperature sour cream until fully incorporated—adding it at the end prevents potential curdling and keeps the chili's texture smooth and creamy. Add the frozen corn and shredded cheeses (pepper jack and Monterey Jack), stirring until the cheeses are completely melted. At this point, taste the chili and add the remaining cayenne pepper (up to an additional 0.5 teaspoon) if you prefer more heat.

Taste the chili and adjust seasonings as needed. If you'd like more heat, add the remaining cayenne pepper in small increments. Ladle the chili into bowls and top with salsa verde for brightness and fresh cilantro for an herbaceous finish. The acidity from the salsa verde cuts through the richness of the cream and cheese beautifully, balancing the overall flavor profile.