Start by seasoning the chicken with chili powder seasoning, use your discretion as this is not the amount listed above. Place the chicken in the oven at 425 until it is 185 internal temperature.

Then go about adding all the stock to a large pot with the beans & all the dry seasonings. Cut up all the green onions but only add the bottom, save the green tops for later. Cut up all the cilantro leaves & add half to the pot. Cut up the first lime in halves & squeeze the juice then cut the second into 8 pieces & add to the pot as is. Add the chicken as soon as cooked & cut up.

Bring the pot to a boil then add the heavy whipping cream, 1/2 the green onion tops & sour cream then reduce to a simmer for 1 hour stirring occasionally.

Use the leftover cilantro, onion tops, sour cream & cheese as additives at the end.