In a large pot, over medium heat, heat olive oil.
Add onion and jalapeno and cook until soft, about 5 minutes.
Add garlic, oregano and cumin, and cook until fragrant, about 1 minute
Add green chilis, chicken, broth, salt and pepper
Turn heat to high and bring to a boil
Reduce heat to medium and simmer, cover and cook for 10-12 minutes until chicken is tender and cooked through
Transfer chicken to a plate and shred with 2 forks or transfer chicken to a mixing bowl and shred chicken with a hand mixer
Return chicken to pot and add white beans and corn
Bring to a simmer and let cook for 20 minutes
As chili is simmering, in a small bowl, combine 1/4 cup softened butter with 1/4 flour and mash with fork to make a paste. Stir into chili and continue to cook.
Turn off heat and stir in sour cream or cottage cheese
Ladle chili into bowls and garnish with cilantro, cheese and tortilla chips before serving
