Heat olive oil in a large 5-6 quart pot over medium-high heat. Add chopped onion and sauté for 3-5 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant.

Add chicken broth, green chilies, cumin, cayenne pepper, paprika, oregano, lime juice, salt, and pepper to the pot. Stir to combine and let aromatics bloom for a minute.

Drain and rinse beans in a strainer. Using a large serving spoon, scoop out about 1 cup of beans and add to a food processor with 2-3 tablespoons of broth from the pot. Puree until smooth. Alternatively, mash with a potato masher or fork.

Add pureed beans, remaining whole beans, and corn to the soup pot. Bring mixture to a simmer and cook uncovered for 15-30 minutes, stirring occasionally. Simmer at least 15 minutes for flavors to meld, or up to 30 minutes for thicker consistency.

Remove pot from heat and let sit for 2-3 minutes to cool slightly. Stir in sour cream and shredded chicken. Taste and adjust seasonings as needed.

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