Preheat a large Dutch oven or heavy-bottom pot on medium-high heat and swirl oil to coat. Add garlic and onion, saut? 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 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 your favorite toppings.