Brown chicken, onion, and garlic in oil (or water). Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat, simmer uncovered for 30 minutes. Remove and stir in sour cream and cream. (I add jalapeno juice to taste, at least a couple of tablespoons…it will get hotter as it sits a while, but not much).
I always double this recipe which is great for a 6 quart crock-pot to take to a Chili Cook-off!
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