Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, or until softened. Add the minced garlic and cook for another 1-2 minutes, until fragrant.

1. Add Spices: Stir in the ground cumin, chili powder, ground coriander, oregano, and cayenne pepper (if using). Let the spices cook for 1-2 minutes to bloom the flavors.
2. Add Liquids and Chicken: Pour in the chicken broth and bring the mixture to a simmer. Add the shredded chicken, white beans, green chilies, and corn. Stir everything together, then simmer for about 15-20 minutes to allow the flavors to meld.
3. Make it Creamy: Stir in the sour cream (or Greek yogurt) and heavy cream (or half-and-half). Season with salt and pepper to taste. Continue to simmer for another 5 minutes, stirring occasionally, until the chili is creamy and heated through.
4. Finish with Lime Juice: Remove the chili from heat and stir in the lime juice for a fresh, zesty finish.
5. Serve: Ladle the chili into bowls and top with your favorite toppings, such as shredded cheese, cilantro, avocado slices, tortilla chips, or a dollop of sour cream.