In a large pot, add the chicken breast and cover with water. Boil until fully cooked (about 15-20 minutes). Remove the chicken, shred it, and set it aside.
In the same pot, add a splash of olive oil and heat over medium. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the garlic and cook for another minute.
Pour in the chicken broth, along with the drained beans, green chilies, cumin, oregano, salt, and pepper. Stir to combine.
Return the shredded chicken to the pot and bring the mixture to a simmer. Allow it to cook for about 30 minutes, stirring occasionally.
Once the chili has thickened slightly, remove it from heat and stir in the lime juice.
Ladle the chili into bowls, adding your choice of garnishes like sour cream, avocado, cheese, or cilantro.
