Step 1

Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add onion and sauté until softened. Add garlic and cook for 30 seconds.

Step 2

Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice and season with salt and pepper to taste.

Step 3

Drain and rinse beans in a strainer.

Step 4

Measure out a big ladleful of the beans and add to a food processor with a splash of broth from the soup. Puree until smooth (this step is optional but helps to yield the creamy and thick texture we want from this chili!) . Add pureed beans, whole beans and corn to the soup pot.

Step 5

Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.

Step 6

Remove from heat and stir in sour cream and cooked chicken.

Step 7

Serve garnished with cilantro, shredded cheese, avocado slices and tortilla chips if desired.