In a large stock pot, add oil, onion, and garlic. Saute until onions are clear, then add chunked chicken stirring often until cooked through.
Add cream of chicken soup and chicken broth, all beans (drained and rinsed), corn (drained), and diced green chiles. Bring to a bubble, then reduce heat and simmer until chili begins to thicken - about 20 minutes - stirring occasionally.
If you choose to add bacon, cook this now while the chili is simmering. After it is cooked, crumble it into the chili.
Add roughly chopped oregano and lime juice and cook for 10 minutes more.
Remove from heat and serve immediately, or allow to cool to room temperature, portion, and freeze.