Heat olive oil in a large Dutch oven or soup pot over medium heat. Add diced onion and sauté for 4 to 5 minutes until soft and translucent. Add minced garlic and cook for 1 minute until fragrant.

Add ground cumin, dried oregano, chili powder, cayenne pepper, salt, and black pepper. Stir into the aromatics for 30 seconds to toast the spices.

Pour in the chicken bone broth, diced green chilies, sweet corn, and 1.5 cans of drained white beans.

In a small bowl, mash the remaining 1/2 cup of white beans with a fork until smooth, then stir into the soup (this naturally thickens the broth into a velvety consistency).

Bring the chili to a boil, then reduce heat to low and simmer uncovered for 15 minutes to let flavors meld.

Stir in the shredded cooked chicken. Add cubed cream cheese and sour cream, stirring continuously over low heat until completely melted and silky smooth.

Remove from heat, squeeze in fresh lime juice, and stir. Taste and adjust seasoning with salt or pepper.

Ladle into warm bowls and serve with fresh cilantro, diced avocado, jalapeño slices, and crispy tortilla chips!