Heat olive oil in a large heavy-bottomed cast iron pan over medium-high heat. Add the onion and sauté until lovely and soft. This should take about 5 minutes or so. Add garlic, spices and seasonings and cook for 30 seconds.

Add chicken stock, jalapenos, lime juice and season with salt and pepper to taste. Add the ½ of the beans and stir to combine.

Use a stick blender to blend the mixture for 10-20 seconds– this is what is going to help it to get really nice and creamy.

Then add the remaining whole beans and corn to the pot. Bring the mixture to a simmer and add the chicken breasts. Cook gently, uncovered, for 10 -15 minutes until the chicken is cooked through. Remove the chicken from the pan and shred with two forks.

Remove from heat and stir in sour cream and shredded chicken.

Serve garnished with whatever you like e.g. coriander, grated cheese, and crispy tortilla strips for a bit of crunch