Sauté aromatics: Heat olive oil in a large (5–6 quart) pot over medium-high heat. Add onion and cook 3–5 minutes until softened. Add garlic and cook 30 seconds.

Build flavor: Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice, salt, and pepper. Stir to combine.

Prep beans: Drain and rinse beans well.

Optional creamy step: Scoop a large ladleful of beans into a food processor with a splash of broth from the pot. Purée until smooth.

Simmer: Add puréed beans (if using), remaining whole beans, and corn to the pot. Bring to a simmer and cook uncovered 15–30 minutes, until thickened to your liking.

Finish: Remove from heat and stir in sour cream (or Greek yogurt) and shredded chicken.

Serve: Ladle into bowls and top with cilantro, shredded cheese, avocado, green onions, and tortilla chips if desired.