Step 1

Heat a large heavy pot or Dutch oven over medium flame. When hot, spray with oil.

Step 2

Add onions and garlic, saute until soft, about 4 to 5 minutes.

Step 3

Add the meat and cook, breaking it up until white and cooked through, about 5 minutes.

Step 4

Add diced green chilies, salt, cumin, oregano, chili powder, red pepper flakes and cook for 2 minutes.

Step 5

Pure 1 can of beans in the blender with 1 cup of the broth. Add to the pot with the remaining beans, broth and bay leaf and bring to a boil.

Step 6

Cover and reduce to a simmer, about 30 to 35 minutes mixing occasionally, until thickened and the flavors meld.

Step 7

Stir in sour cream and cook 4 to 5 minutes. Adjust seasoning and salt to taste.

Step 8

To serve, topped with your favorite toppings.

Step 9

Slow Cooker directions: To make in the slow cooker, follow steps 1 to 5, reducing the broth to 1 1/2 cups and transfer to the slow cooker for 8 hours on low.

Step 10

Instant Pot directions: To make in the Instant Pot, you will need an 8 quart IP or halve the recipe. Reduce the broth to 1 1/2 cups, cook high pressure 25 minutes.