Preheat a large Dutch oven or heavy bottom pot on medium-high heat and swirl oil to coat. Add garlic and onion, sauté for 3 minutes, stirring occasionally. Add cumin, oregano, chili powder, cayenne pepper, salt, and pepper and cook for 30 seconds, stirring constantly.

In a small bowl, add about 1 cup of beans and mash with a fork.

Transfer the mashed beans to the pot along with chicken broth, remaining whole beans, corn, green chilies, and chicken breasts. Cover, bring to a boil, reduce heat to low-medium and simmer for 20 minutes.

Turn off the heat. Remove chicken and shred with 2 forks or meat claws. Return chicken to the pot along with lime juice, cilantro, and yogurt.

Stir and serve warm with preferred toppings like tortilla chips, cheese, more cilantro, and lime.