Heat olive oil. Add onions. Listen to that little sizzle? That’s your soundtrack right there.

Cook ‘em till they go soft, maybe 3–4 minutes. Add garlic — just enough time for the smell to punch you in the face (in a good way).

Throw in your green chilies, cumin, oregano, chili powder. Stir. Smells crazy good right about now, doesn’t it?

That’s where the flavor starts building — trust me, don’t rush it.

Dump in the shredded chicken, beans, and broth.

Give it all a good stir.

Bring it up to a light simmer — not rolling boil, just tiny bubbles around the sides. Let it hang out for 20 minutes or so. Stir now and then, mostly so you feel useful.

It’ll start thickening up a bit on its own.

Alright, now the best part. Turn off the heat and slowly stir in your sour cream and heavy cream.

Watch how it goes from kinda boring beige to this smooth, dreamy white color. That’s when you know it’s happening.

Taste it — add salt, maybe a little lime juice if it feels heavy.

And that’s it. Done.

Grab a big bowl. Pour it in. Sprinkle cheese, maybe a few tortilla chips. Cilantro if you’ve got it.

And then? Sit down.

Don’t wait. Just dig in.

That first spoon — warm, creamy, cozy — you’ll get it.