2 tablespoons extra virgin olive oil, divided

1 small yellow onion, finely diced

1 teaspoon garlic, minced

1 teaspoon dried oregano

1 teaspoon chili powder

1/2 teaspoon ground cumin

4 cups chicken broth

2 cups frozen corn

1 can (15 oz) great northern beans, drained

3 cups rotisserie chicken, shredded

1/4 cup cornstarch

1/4 cup cold water

1 1/2 cups sour cream

1/2 cup Monterey Jack cheese, shredded

2 tablespoons freshly squeezed lime juice (about 1 lime)

Salt and pepper, to taste

Optional toppings: queso fresco, diced jalapeños, fresh cilantro, tortilla strips

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Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat. Add diced onion and sauté for 4–5 minutes until softened.
Stir in garlic, oregano, chili powder, and cumin. Cook for 1 minute.
Pour in chicken broth and bring to a gentle simmer.
In a separate skillet, heat remaining tablespoon of olive oil over medium-high heat. Add frozen corn and char for about 5 minutes, stirring occasionally. Set aside.
Once broth is simmering, add beans, shredded chicken, and charred corn.
In a small bowl, whisk together cornstarch and cold water to form a slurry. Stir into chili and simmer for 8–10 minutes until slightly thickened.
Reduce heat to low. Stir in sour cream, cheese, and lime juice. Season with salt and pepper to taste.
Serve warm topped with queso fresco, jalapeños, cilantro, and tortilla strips, if desired.

You can substitute fresh or canned corn if preferred; charring is optional but adds a smoky flavor.
Greek yogurt can be used instead of sour cream for a lighter option.
Use canned chicken or cooked turkey in place of rotisserie chicken if needed.
Freeze leftovers in airtight containers for up to 3 months. Reheat gently and add a touch of fresh sour cream after thawing.