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In pot combine chicken with water and salt,
Partially cover and bring to simmer and cook
until tender. Transfer chicken and broth to bowl.
In the same pot heat the oil over md heat. Add
the onion powder and jalapeno and cook until
tender. Add the garlic and cumin and cook until
fragrant about 30 seconds. Add the beans and mash
about half with a potato masher. Add enough of
the reserved broth to cover. Stir in the chilies
and 1 tsp salt and bring to a boil. Reduce the
heat to simmer. hop the chicken and add to bean
mixture. Add broth to thin the chili. Remove from
heat, stir in the lime juice and sour cream and
season to taste with salt and pepper. Serve
topped with avocado and cilantro
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