Heat 2 teaspoons of olive oil in a dutch oven or large pot.
Soften diced onions and peppers in the oil over medium heat until translucent, about 5 minutes.
Add chicken broth, white kidney beans, mild green chilis, corn, diced chicken, chili powder, cumin, and oregano.
Cover and simmer for 25 minutes or until the vegetables are tender.
Remove from heat and stir in sour cream and cilantro.
Serve with your favorite toppings.
