Step 1

Heat olive oil in a large heavy bottom dutch oven over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add garlic and cook for 30 seconds. Add the seasonings and saute until fragrant, an additional 30 seconds.

Step 2

Add chicken broth, green chilies, lime juice and season with salt and pepper to taste. Add the 1/2 of the beans and stir to combine.

Step 3

Using your immersion blender, blend the mixture for 10-20 seconds to puree.

Step 4

Add the remaining whole beans and corn to the dutch oven. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.

Step 5

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

Step 6

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