Creating this one-pot dish is quick and straightforward. Just follow these easy steps:

1. Heat Oil: In a large pot over medium heat, add olive oil. Once hot, add the cubed chicken. Season with salt and pepper, cooking until browned (about 5-7 minutes).

2. Add Aromatics: Stir in the diced onion and minced garlic. Cook until the onion becomes translucent, approximately 3 minutes.

3. Combine Ingredients: Add the white beans, chicken broth, green chilies, cumin, chili powder, and smoked paprika to the pot. Stir well to mix all the ingredients evenly.

4. Add Pasta: Bring the mixture to a simmer, then add the uncooked elbow macaroni. Stir well and cover the pot with a lid.

5. Cook Pasta: Allow the pasta to cook for about 10-12 minutes, stirring occasionally until the pasta is tender and has absorbed most of the broth.

6. Add Creaminess: Once the pasta is cooked, reduce the heat to low. Stir in the sour cream and half of the shredded cheese until melted and creamy.

7. Finish with Cheese: Sprinkle the remaining cheese on top, allowing it to melt for another 2-3 minutes.

8. Garnish: Remove from heat, and garnish with fresh cilantro if desired.