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A creamy chili that’s good on the taste buds and the budget.
Heat oil in a large pot. Saute chicken, onion, and garlic powder until chicken is no longer pink. Add beans, broth, chilies, and seasoning. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and cream.
If you like your chili very mild, reduce the amount of chilies to 1 can, or rinse and drain the chilies well.
To make a less rich, healthier version, use 2 cups sour cream and 1/4 cup milk.