Chop the onion.

Heat olive oil in a large Dutch oven over medium-high heat.

Saute the chopped onion for 7 minutes.

Mince the garlic.

Add garlic and saute for 2-3 minutes.

Cut chicken breast halves into bite-size pieces.

Add chicken pieces to the Dutch oven.

Cook, stirring constantly, until chicken is lightly browned.

Stir in water, salt, cumin, chili powder, pepper, and oregano.

Reduce heat and simmer for 10 minutes or until chicken is done.

Rinse and drain the cannellini beans.

Divide the beans into two groups: 2 cans for blending and 2 cans for adding whole.

Place 2 cans of beans in a blender.

Add chicken broth to the blender.

Process until smooth, stopping to scrape down the sides.

Stir the bean puree, remaining 2 cans of beans, corn, and chiles into the chicken mixture in the Dutch oven.

Bring to a boil over medium-high heat.

Reduce heat and simmer, stirring often, for 30 minutes or until thoroughly heated.

Stir in lime juice just before serving.

Garnish with fresh cilantro sprigs, if desired.