Dice onion, tomatillos, and jalapenos. You can leave seeds in or take seeds out of the jalapeno, depending on how spicy you want the chili. Smash and mince garlic cloves.
Preheat a large pot over medium heat and add oil. Add diced vegetables and saute until it's softened.
Add canned chopped green chiles and mix well.
Cut chicken breasts in half and nestle chicken halves into the vegetables. Cover the pot with a lid and cook for about 15 minutes. Flip chicken breasts and cook for a few more minutes.
Add beans, corn, chicken stock, and spices to the pot and mix well. Lower the heat to low and cover the pot with a lid.
Cook for about an hour.
Take chicken out of the pot and shred it using two forks. (If you want smaller pieces of chicken, you can also chop shredded chicken.)
Add chicken back to the pot and add sour cream. Mix well until sour cream is completely incorporated.
Serve with toppings like Monterrey Jack cheese, avocado, cilantro, squeeze of lime juice, crunchy tortilla strips, or some fresh jalapeno if you like it spicy.
Notes
Using Rotisserie Chicken: Using rotisserie chicken meat can be a nice and quick way to make this chili. Make sure to separate the meat from all the bones carefully and take off the skin. Shred the chicken meat and add it to the chili when done cooking the veggies. You can cut out the extra cooking time that it takes to cook the chicken.
Crock Pot Instructions: Start by cooking the veggies in a pan first as stated in the recipe, up to the adding of the chicken step. Once the veggies are softened, transfer them into your slow cooker. Add the chicken, stock, and the seasoning. Cook on LOW for 2-3 hours. Take the chicken out and shred it. Add the shredded chicken back into the slow cooker and add the beans and corn. Taste to make sure there’s enough salt and spice. Close the lid on the Crockpot and cook on HIGH for about 1-2 hours or on LOW for about 2-3 hours. Mix in the sour cream at the end.