White & Black Bean Ranchero Chicken Chili

2 Tbsp extra virgin olive oil
1/2 medium white onion, finely chopped
2 Anaheim chilies, finely chopped (or 4 oz diced green chilies)
5 cloves fresh garlic, minced
3 - 14 oz cans chicken broth
2 - 15 oz cans great northern white beans, drained
1 - 15 oz can black beans, drained
2 Cups shredded cooked chicken breast
2 Tbsp ground cumin
2 tsp dried Ranch dressing seasoning mix
1/4 tsp salt
1/4 tsp pepper

1/2 Cup sour cream
1/4 Cup packed fresh cilantro leaves

1. Place olive oil in a large dutch oven or pot over medium heat. Saute onions and chilies until softened, about 5 minutes. Stir in minced garlic for 1 minute. Stir in broth, beans, chicken, cumin, Ranch seasoning, salt & pepper. Simmer on med-low for 20 minutes.

2. Place sour cream and cilantro leaves into a food processor or blender. Process until well combined. Serve chili with a dollop of Cilantro Crema on top.