Mash a portion of the beans
For a four-serving pot, mash about a cup of cooked white beans against the side of the pot before adding shredded chicken. Stir those beans into the broth and simmer gently. Their starch gives the chili body without a separate flour mixture or a large amount of cream.
Reduce before adding dairy
If the broth still seems watery, simmer uncovered for 5–10 minutes, stirring occasionally. Evaporation concentrates salt as well as flavor, so wait to adjust seasoning. Add sour cream off the heat once the consistency is close to what you want.
Avoid a hard boil
A rolling boil is not a shortcut to a smoother chili. It can break down the beans too much and make dairy separate. Use small, steady bubbles and stir along the bottom of the pot. The chili will thicken a little more as it cools.
If you went too far
Stir in warm broth a few tablespoons at a time. Taste again after thinning; a squeeze of lime can bring back brightness. For leftovers, loosen the chili before reheating so the bottom does not catch while the center is still cold.