Place a medium pot over medium-high heat and add 1 tsp. olive oil.

Pat chicken dry, and season with a pinch of salt and pepper.

Add chicken to hot pot and stir occasionally until browned on two sides, 3-5 minutes.

Transfer to a plate. Chicken will finish cooking in a later step. Reserve pot; no need to wipe clean.

Drain black beans.

Return pot used to sear chicken to medium heat and add 2 tsp. olive oil. Add peppers, corn, and black beans to hot pot. Stir often until slightly softened, 3-5 minutes.

Add flour and stir until no dry flour remains.

Add 11/4 cups water, chicken base, seasoning blend, and 1/4 tsp. salt. Bring to a simmer.

Once simmering, stir often until broth is thickened and smooth, 2-3 minutes.

Add chicken and half the sour cream (reserve remaining for garnish) to hot pot. Stir to combine and bring to a simmer. Once simmering, stir occasionally until slightly thickened and chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes.

For a thinner consistency, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

Plate dish as pictured on front of card, garnishing chili with remaining sour cream, cheese, and tortilla strips. Bon appétit!