Heat 1 tablespoon olive oil in a large pot over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes. Remove beef from the pot and set aside.
Add the remaining 1 tablespoon olive oil to the pot. Add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Place the chicken breasts in the pot with the onions and garlic. Pour in the chicken broth and bring to a simmer. Cover and cook for 20-25 minutes, or until the chicken is cooked through.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
Add the browned ground beef back into the pot.
Stir in the diced green chilies (both mild and hot), tomatillo salsa verde, ground cumin, dried oregano, smoked paprika, ground coriander, cayenne pepper, salt, and black pepper.
Simmer the chili uncovered over low heat for 30 minutes, stirring occasionally.
Add the drained and rinsed white beans and cook for an additional 10 minutes.
Remove the pot from heat and stir in the chopped cilantro and lime juice.
Allow the chili to cool completely before portioning it into freezer-safe containers or bags.
Label and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stove over medium heat until heated through.