Step 1
Heat the olive oil in a large pot over medium-high heat.
Add the chopped onion and sauté for 3–5 minutes until softened and translucent.

Step 2
Add the minced garlic and cook for about 30 seconds until fragrant, stirring constantly to prevent burning.

Step 3
Pour in the chicken broth, diced green chilies, ground cumin, cayenne pepper, paprika, oregano, and lime juice.
Season with salt and freshly ground black pepper to taste.

Step 4
Drain and rinse the beans in a strainer.

Step 5
Scoop out a ladleful of beans and a splash of broth into a food processor.
Blend until smooth—this will help create a creamier, thicker texture for the chili (optional but highly recommended).

Step 6
Add both the pureed beans and the remaining whole beans to the pot.
Stir in the corn.

Step 7
Bring the mixture to a gentle simmer.
Cook uncovered for 15–30 minutes, stirring occasionally, until the chili has thickened slightly and the flavors have melded together.

Step 8
Remove the pot from heat and stir in the sour cream or Greek yogurt until fully combined and creamy.

Step 9
Add the shredded cooked chicken and stir well to incorporate.

Step 10
Serve the chili hot, garnished with your favorite toppings like fresh cilantro, shredded cheese, avocado slices, green onions, and tortilla chips.