Get a large pot over medium-high heat, then pour in the olive oil. Add in the onions and sauté for 3 minutes, then add in the minced garlic afterwards, and sauté for an additional 45 seconds.

Add in the seasoning (cumin, paprika, coriander, cayenne pepper, dried oregano), green chilies, chicken broth, and season with salt and pepper to taste. Bring the mixture to a boil, then allow to simmer for 15 minutes on medium-low heat.

Drain and rinse the beans with a strainer, and set aside in a bowl. Transfer half of the beans to a blender or food processor, add ½ cup of the soup mix from the step above, and puree till almost smooth.

Now, stir in the pureed beans, whole beans, and corn to the soup in the pot, then simmer for 5 minutes on medium-low heat.

Stir in the shredded chicken, sour cream, and lime juice to the soup, and let it simmer on low heat for 5 minutes.