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Heat olive oil in a large Dutch oven over medium heat
Once the oil is glistening, add the onion and cook, stirring, until translucent, about 4 minutes
Add the garlic and cook, stirring, until fragrant, about 1 more minute.
Increase the heat to high and bring to a boil, then reduce the heat to low
Cover and simmer until the chicken is cooked through and tender, 25 to 30 minutes
Transfer the chicken to a plate
Using two forks, shred the chicken
If you like a thicker chili, transfer 2 cups of the soup, including the beans and vegetables) to a blender and blend until nearly smooth
Pour the blended mixture back into the pot
Alternatively you can use an immersion blender directly in the pot to blend ¼ of the chili.Stir the beans, corn, and bell pepper into the Dutch oven
Cover, and cook on medium low, for 5 to 10 minutes, or until the bell peppers are tender and the beans are warmed through
Stir in the shredded chicken and lime juice
Divide the chili among 6 bowls
Top with jalapeño, sour cream, avocado, tortilla strips, cotija, and cilantro if using