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In a Dutch oven or a similar large soup pot, heat the oil over medium heat. Add the onion and saute until it is beginning to soften, about 5 minutes.
Stir in the cumin, oregano, salt, and garlic. Let cook for 30 seconds, until the garlic is very fragrant.
Add the chicken, beans, green chiles, and broth. Bring to a boil over high heat, then reduce the heat so that the liquid maintains a gentle, steady simmer.
Continue simmering until the chicken registers 155 degrees F on an instant read thermometer, about 12 to 14 minutes; if the size of your pot is such that the chicken is not fully submerged, flip it over once halfway through. Carefully remove the chicken to a cutting board. Let rest 10 minutes. Dice or shred it into bite-sized pieces.
With an immersion blender, puree a portion of the chili to thicken it, leaving some of the beans whole. (If you don't have an immersion blender, you can instead transfer a few ladlefuls of the chili to a food processor or blender and pulse roughly, then return it back into the chili.) Continue simmering 5 minutes more to further thicken it.
Stir the chicken, cilantro, and lime juice. Simmer 5 minutes more to allow the flavors to marry. To serve, portion into bowls and top with a squeeze of fresh lime juice. Add any other desired toppings and enjoy.