Start by heating olive oil in a large pot over medium heat. Add the diced onions and sauté until they are soft—this usually takes about five minutes. Stir in the minced garlic for an additional minute until fragrant.

In a separate bowl, mash one cup of white beans using a potato masher to help thicken your chili while still allowing whole beans to provide texture.

Add your broth along with both mashed and whole beans into the pot. Then toss in green chiles, fire-roasted tomatoes, corn, and raw chicken breasts. Stir everything together well before increasing heat to medium-high until it comes to a boil.

Once boiling, reduce heat to low and let it simmer gently for about 15 to 20 minutes, ensuring chicken reaches an internal temperature of at least 165°F.

Carefully remove the cooked chicken from the pot, let it cool slightly, and shred it with two forks.

Return shredded chicken back into the pot along with fresh lime juice and Greek yogurt. Stir well until everything is combined.

Ladle into bowls and top as desired with fresh cilantro, extra Greek yogurt, shredded cheese, jalapeños, and tortilla chips. Enjoy!