Sauté diced onion and minced garlic in a large pot with a splash of broth or oil until softened (approx. 5 minutes).

Stir in the ground cumin and oregano, cooking for 1 minute until fragrant.

Pour in the chicken broth and add the diced green chiles and shredded chicken breast.

Add the cannellini beans to the pot. For a thicker consistency, mash one-third of the beans before adding.

Bring the mixture to a boil, then reduce heat and simmer for 10-12 minutes.

Remove the pot from the heat and stir in the Greek yogurt until completely incorporated and creamy.

Season with salt and pepper. Serve immediately, garnished with optional cilantro or lime.