Heat 1 tablespoon olive oil in a large Dutch oven or soup pot over medium heat. Add diced onion and cook for 4-5 minutes until soft and translucent. Add minced garlic, cumin, oregano, and chili powder; sauté for 60 seconds until fragrant.

Pour in the chicken bone broth and diced green chiles. Add raw chicken breasts directly into the broth (or skip to step 4 if using pre-cooked shredded chicken). Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-18 minutes until chicken registers 165°F internally.

Transfer cooked chicken breasts to a cutting board and shred into bite-sized strands using two forks. Set aside.

In a small bowl, take 1 cup of the drained white beans and mash them with a fork or splash of broth. Stir both the mashed beans (which naturally thickens the soup!) and the remaining whole beans along with the corn kernels into the pot.

Return shredded chicken to the pot. Stir in softened cubed cream cheese and sour cream over low heat until completely melted and velvety smooth. Do not let the soup vigorously boil after adding dairy.

Remove from heat, stir in fresh lime juice and chopped cilantro. Taste and adjust salt and black pepper as desired.

Ladle hot chili into warm shallow bowls. Garnish generously with diced ripe avocado, shredded pepper jack cheese, crispy tortilla strips, and extra lime wedges.