Season chicken cubes (3 pounds) generously with salt and pepper. In a large pot, heat 2 tablespoons of oil over medium-high heat and brown chicken on both sides in batches, do not crowd the pot. Remove browned chicken onto a plate; set aside.
Add the remaining 2 tablespoons of oil to the pot, reduce heat to medium, and saute onions (1 1/2 cups), garlic (1 tablespoon), and jalapeno (2) until onions are translucent. Add cumin (1 tablespoon), coriander (1 tablespoon), and oregano (1 tablespoon) continuing to saute, stirring constantly so spices don't burn, until spices become fragrant about 1-2 minutes.
Add chicken broth (2 cups), dissolved Better Than Bouillon (1 heaping tablespoon), salsa verde (1 jar), diced tomatoes (1 can), corn (1 can), green chilis (1 can), 1 teaspoon salt, 1/2 teaspoon black pepper, masa (1/4 cup), and bothtypes of beans (2 cans Great Northern beans + 1 can pinto beans). Add browned chicken and any juices that have accumulated on the plate into the pot. Bring to a boil, then reduce heat immediately and simmer for 40-45 minutes.
Stir in the lime juice (1 tablespoon) and cilantro (1/2 cup) then ladle into individual bowls. Top with toppings and serve.
Notes
Overcrowding: When you’re browning your chicken cubes, be careful not to overcrowd the pot. They pieces of chicken should not touch each other so you may have to brown in multiple batches. Overcrowding prevents air from circulating properly which can cause your chicken to burn.