In a pan cook bacon. Drain on paper towel.
In a large pot, over medium heat, heat oil. Add onion and jalapenos and cook until soft, about 5 minutes. Add garlic, chili powder, oregano, paprika and cumin and cook until fragrant, 1 minute. Add green chilis, chicken, broth and season with salt and pepper. Add the bacon. Bring to a boil, then reduce heat and simmer, covered, 10 to 12 minutes, until chicken is tender and cooked through.
Transfer chicken to a plate and shred with two forks. Return to pot and add white beans and corn and mozzarella cheese. Bring to a simmer and let cook, 10 minutes.
Add cheese, sour cream and I make a cilantro and green onion mixture to go on top of chili.
Note** if it's to soupy for you, you can add cornstarch to cold water and put it in your soup.
