• Process Rotel and chili seasonings packets in food processor to help break up tomatoes and blend in seasonings.  You don't want to puree, just break up the tomatoes a bit and combine with seasonings.
• Warm Rotel and chili seasonings in a dutch oven over medium heat.

  Add beans and broth. Simmer on medium heat for about 20 minutes.  (I would start with 2 cups of broth and add more later if you want a thinner consistency)
• In a separate bowl, mix cream and sour cream together until combined.
• Once the chicken and broth mixture is good and warm, reduce heat to low and add the cream and sour cream mixture to the pot.

  Let cook for about 10 minutes.
• Add shredded cheese.

  Serve as soon as cheese is completely melted into the chili.

Note: Once the cream, sour cream and cheese has been added to the pot, you want to keep your temperature low to avoid curdling.