White and Black Bean Ranchero Chicken Chili

I ran across this recipe on Jenny's Picky Palate. I really want to make this.. Yum....

White and Black Bean Ranchero Chicken Chili with Cilantro Crema

2 Tablespoons extra virgin olive oil

½ medium white onion, finely chopped

2 Anaheim chilies, finely chopped (or 4oz can diced green chilies)

5 cloves fresh garlic, minced

3 14oz cans chicken broth

2 15oz cans great northern white beans, drained

1 15 oz can black beans, drained

2 heaping Cups shredded cooked chicken breast

2 heaping Tablespoons ground cumin

2 Teaspoons dried Ranch Dressing Seasoning Mix (Hidden Valley)

¼ teaspoon salt

¼ teaspoon pepper
½ Cup sour cream

¼ 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, salt and 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. Enjoy!