Heat olive oil in a large pot over medium-high heat. Add chopped onion and sauté until softened, about 3-5 minutes, then stir in minced garlic and cook for another 30 seconds.

Combine the chicken broth, diced green chilies, cumin, cayenne pepper, oregano, paprika, and lime juice in the pot. Season generously with salt and freshly ground black pepper.

Rinse the great northern beans under cold water to remove excess sodium.

Puree a large ladleful of the rinsed beans with a splash of broth in a food processor until smooth, if desired.

Add the pureed beans, whole beans, and corn back into the soup pot. Bring the mixture to a gentle simmer and let it cook uncovered for 15 to 30 minutes.

Incorporate the sour cream and shredded cooked chicken into the pot, stirring until fully combined.

Serve hot, garnished with fresh cilantro, shredded cheese, avocado slices, and tortilla chips if desired.