Heat olive oil in a large pot over medium heat

Add chopped onion and sauté for 3–4 minutes until soft

Stir in garlic and cook for 30 seconds

Add cumin, paprika, oregano, and chili powder and stir for 30 seconds to release flavors

Add chicken breast to the pot

Pour in chicken broth and bring to a boil

Reduce heat and let simmer for 15–20 minutes until chicken is cooked

Remove chicken and shred using two forks

Return shredded chicken to the pot

Add white beans, corn, and green chilies

Stir well and let simmer for another 5–10 minutes

Mash a small portion of beans to naturally thicken the chili

Reduce heat to low

In a separate bowl, mix yogurt or cottage cheese with a little hot broth

Stir mixture back into the chili slowly to avoid curdling

Add lime juice and adjust seasoning

Simmer for 2–3 minutes

Remove from heat and garnish with cilantro