Heat olive oil over medium heat and add the onion.
Once the onion is translucent, add the garlic until fragrant.
Then add the bone broth.
Add the green chilis.
Add the corn.
Add the chicken.
Add the spices.
Let it simmer. While simmer, drain and rinse the beans extremely well.
Add half of the beans to a blender and blend until smooth.
Add all beans to soup.
After about ten minutes or until chicken is cooked through, remove from pot.
Shred the chicken and add it back in.
Add the sour cream.