Cube the chicken into small pieces. Slice the celery thinly, dice the onion. Heat the oil in a pot. You will only need one pot. Cube the cream cheese and get to room temperature.

In the pot with the hot oil, sauté the chicken, celery, onion, salt, pepper, and garlic powder in oil until chicken is no longer pink. Add the beans, optional, broth, chiles, optional, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

Stir the sour cream, cream cheese, and cream into the chili. Let it get hot. Serve with cheeses. Serve I hope you enjoy!!!