Heat 2 tbsp butter over medium-high heat in a large pot.
Dice 1 red onion.
Saute diced onion and 1 tbsp minced garlic.
Add 15 oz great northern beans, 2 cups chicken broth, 8 oz canned diced green chiles, corn, 1 tsp cumin, 1 tsp coriander, 1 tsp chili powder, 1/2 tsp salt and 1/4 tsp pepper to pot.
Bring to a boil.
Reduce heat and simmer uncovered for 30 minutes.
Add the shredded chicken.
Bring to a boil.
Reduce heat and simmer covered until served.
Top chili with greek yogurt, avocado, cilantro and/or lime.