Heat 1 tablespoon of olive oil in a Dutch oven over medium heat. Add the diced onion and minced garlic, sautéing for about 3 minutes until the onion becomes soft and translucent.

Stir in the cumin, oregano, and chili powder, cooking for another 30 seconds.

In a separate bowl, mash 1 cup of drained white beans with a bit of chicken broth until smooth. Reserve remaining beans.

Add the mashed bean mixture, remaining whole white beans, corn, diced green chiles, diced chicken breast, and chicken broth to the Dutch oven. Stir well and bring to a gentle simmer, cover, and cook for about 20 minutes.

Carefully remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.

Turn off the heat and stir in 1 cup of plain Greek yogurt and the juice of one lime. Adjust seasonings as needed.

Ladle the chili into bowls, garnishing with chopped cilantro and extra lime wedges. Serve with optional toppings like shredded cheese.