1. Sauté onion & garlic
   In a large (5–6 quart) pot over medium-high heat, warm the olive oil. Add chopped onion and cook until softened, about 3–5 minutes. Stir in the minced garlic and sauté for about 30 seconds, until aromatic.
2. Add broth + aromatics + chiles
   Pour in the chicken broth, then add the two cans of diced green chiles. Mix in the cumin, cayenne pepper, paprika, oregano, and freshly squeezed lime juice. Season with salt and pepper to your taste.
3. Prepare beans
   Drain and rinse your great northern beans. Ladle out a generous portion of beans along with some broth, then blend until silky smooth using a food processor or blender. This adds body to the chili.
4. Combine everything
   Add both the pureed beans and the remaining whole beans into the pot, along with the corn. Bring the mixture up to a gentle simmer, uncovered, and let it cook for 15 to 30 minutes, stirring occasionally. The longer simmer helps meld flavors and thicken the soup.
5. Finish with dairy & chicken
   Remove the pot from heat. Stir in the sour cream (or Greek yogurt) and the cooked, shredded chicken. Mix gently to incorporate without breaking up the beans too much further.
6. Serve & garnish
   Ladle into bowls and top with cilantro, cheese, tortilla chips, green onions, and/or avocado slices per your preference.

Variations for other cooking methods

• Slow Cooker: Add raw chicken or rotisserie chicken, broth, chiles, spices, lime juice, beans, corn, and sautéed onions & garlic. Cook low for 5 hours or high for 3. After cooking, remove chicken to shred and optionally puree a ladleful of soup for thickness before returning chicken and stirring in sour cream.
• Instant Pot / Pressure Cooker: Use sauté mode to cook onions & garlic, then turn off. Add raw (or pre-cooked) chicken, broth, chiles, spices, beans, and corn. Pressure cook for ~8 minutes, then natural release 15 minutes. Remove chicken, shred, optionally puree part of the soup, return chicken, and stir in sour cream.