Heat olive oil on medium heat in a large soup pot or Dutch oven.
Add onions and garlic. Sauté for 3-4 minutes.
Add shredded chicken, diced jalapeños, green chilies, salt and pepper, oregano, and chili powder. Stir for 1 minute.
Add cannellini beans to the pot. Gently mash beans with a wooden spoon.
Add stock and lime juice and reduce heat to low. Cover and let simmer for 20 minutes.
After 20 minutes, remove lid and add Greek yogurt. Stir everything together well and serve with cilantro, sour cream, and sliced jalapeños.