In large saucepan or frying pan, sauté chicken, onion & garlic powder in the oil until chicken is no longer pink. Add beans, broth, chilies, corn & seasonings. Bring to a boil. Reduce heat – simmer uncovered for 30 minutes. Remove from heat – stir in sour cream. Serve immediately.
Cooks tips: If chili is too thick, add a bit of half and half or cream. If preparing chili to serve at a later time hold the sour cream addition until re-heated & ready to serve.