Heat a large Dutch oven over medium-high heat. Add olive oil and when shimmering, add onion to the pan. Cook for several minutes until tender, stirring frequently. Add garlic and continue to cook until fragrant, a minute more. Stir in cumin, and chili powders, and cook until mixture looks dry, a minute or two.

Add the green chilis, beans, and chicken broth. Bring to a simmer, cover, and gently simmer for about 10 minutes. With a potato masher, mash beans to desired consistency. Add a little water to bring to a preferred consistency. Add chicken and simmer gently for about 10 more minutes.

Taste and adjust seasoning.  Garnish with sour cream, cheese, cilantro, and green onions.

Any leftover chili may need to be thinned a bit with water when being reheated as the chili will thicken a bit upon standing.

Notes:

• If you do not have any cooked chicken, use boneless, skinless chicken breast and poach in the chicken stock until done and tender, about 10 minutes. Remove from broth to cool. Shred and set aside. Measure the broth and add a little water to bring it back up to the original 14 ounces, then use it in the recipe as directed.
• The starchy, salty beans add a thickness to the chili. If you’re watching your sodium intake, feel free to rinse.