Instructions
Cook the chicken and onion
In a large pot, heat olive oil over medium heat. Add chicken and onion. Sauté for 5–7 minutes, until the chicken is cooked through. Sprinkle garlic powder over the mixture while cooking.
Simmer the chili base
Add beans, corn, chicken broth, green chiles, cream cheese (if using), salt, cumin, oregano, black pepper, and cayenne. Bring to a boil, then reduce heat to low. Simmer for 5 minutes, stirring occasionally.
Make it creamy
In a small bowl, whisk together sour cream and heavy cream. Ladle about ½ cup of hot broth from the pot into the mixture and whisk until smooth.
Combine and serve
Pour the cream mixture back into the pot and stir until fully combined. Serve warm, topped with your favorite garnishes—fresh cilantro, shredded cheese, crushed tortilla chips, or sliced jalapeños.
