Heat the olive oil in a large pot over medium-high heat. Add the diced onions and cook for about 4 minutes, stirring occasionally, until they become soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Watch carefully as garlic can burn quickly and turn bitter.

Add the chicken broth, drained beans, green chiles with their juices, diced raw chicken, corn, chili powder, cumin, oregano, salt, and black pepper to the pot. Stir everything together and bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10 minutes until the chicken is fully cooked through. The chicken will turn from pink to white and opaque when done.

Place the sour cream in a small bowl. Ladle about 1/2 cup of the hot chili liquid into the sour cream and whisk until smooth and well combined. This tempering step prevents the sour cream from curdling.

Pour this mixture back into the pot and stir gently until everything is incorporated. Taste and adjust seasonings if needed before serving.