In a large pot, heat neutral oil over medium heat. Add chopped yellow onion and diced jalapeño, cooking for about 5 minutes until softened. Stir in minced garlic, dried oregano, and ground cumin, cooking for an additional 1-2 minutes until aromatic.

Add boneless, skinless chicken breasts, chicken broth, canned green chiles, and salt and pepper. Bring to a boil, then reduce heat and simmer for approximately 10-15 minutes until chicken is cooked through.

Remove chicken from the pot and shred it on a cutting board. Set aside.

Bring the broth back to a simmer and add white beans. Let simmer for 5-10 minutes, mashing some beans for thickness if desired.

Return shredded chicken and frozen corn to the pot and mix well. Let cook for an additional 5 minutes.

Remove from heat and stir in sour cream until well blended. Adjust seasonings as needed.

Ladle chili into bowls and garnish with avocado, cilantro, and tortilla chips. Serve immediately.