Season the chicken with salt and pepper, then cook.
If using, instant pot, cook for 20 minutes. Set oven to 400 F and cook bacon on a baking sheet for 14 minutes.
After it has cooked and cooled, chop the bacon.
Heat the olive oil in a large saucepan on medium/high heat.
Once the pan is hot, add in the diced onions and minced garlic, sautéeing until onion is translucent.
Then, add green chilis to cook for an additional minute.
Add in the shredded chicken, oregano, salt, cumin and pepper.
Pour in the broth, then beans and corn.
Cover the saucepan and simmer for 10 minutes.
Turn off heat and stir in sour cream and bacon.
Squeeze the lime juice into the mix and stir together.
Then, top with cilantro for a garnish.