Sauté onion and garlic in olive oil in a 6-quart stockpot over medium heat until onions are semi-translucent. Add beans, chilis, broth, and spices and simmer for 10-15 minutes. Add chicken and cook for another 10 minutes. Whisk milk and sour cream together. Remove chili from heat and stir in sour cream mixture. Finish with a drizzle of balsamic and garnish with cilantro (optional). Serve with cheddar cheese and tortilla chips.
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