Heat olive oil in a large pot (5-6 quart) over medium-high heat. Once hot, add the chopped onion. Sauté for about 3-5 minutes until the onion is softened and slightly translucent.

Add garlic and cook for an additional 30 seconds until fragrant, stirring often to prevent burning.

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

Drain and rinse the great northern beans using a strainer.

For a creamier texture, take a large ladleful of beans and add them to a food processor. Pour in a splash of broth from the soup and puree until smooth. This step is optional, but it adds a nice, creamy consistency to the chili.

Add both the pureed beans and whole beans into the soup pot, along with the corn. Bring the mixture to a simmer and cook uncovered for about 15-30 minutes, stirring occasionally until everything is heated through.

After simmering, remove the pot from heat and stir in the sour cream and shredded chicken until well combined.

Serve the chili hot, garnished with fresh cilantro, shredded cheese, avocado slices, and crispy tortilla chips for an enjoyable crunch.