Start by heating the olive oil in a large pot over medium-high heat. Once the oil is shimmering, add the diced onions. Sauté them for about 4 minutes until they become softened and translucent. After the onions are ready, toss in the minced garlic and cook for an additional 30 seconds.

Pour in the chicken broth. Add the drained great Northern beans along with the two cans of mild green chiles (juices included).

Add the diced boneless skinless chicken breasts along with the corn kernels. Stir everything together gently to ensure all ingredients are well distributed.

Season your chili with chili powder, ground cumin, dried oregano, salt, and black pepper. Bring your chili to a rolling boil, then reduce the heat to low.

Cover your pot and let the chili simmer gently for about 10 minutes.

Take about ½ cup of the hot mixture from your pot and mix it into the sour cream in a small bowl until it's well blended. Return this mixture back into your large pot of chili.

Give everything one final stir to combine all those lovely ingredients into a creamy delight! Serve hot.