Heat a large heavy pot or Dutch oven over medium flame. When hot, spray with oil.
Add onions and garlic, saute until soft, about 4 to 5 minutes.
Add the meat and cook, breaking it up until white and cooked through, about 5 minutes.
Add diced green chilies, salt, cumin, oregano, chili powder, red pepper flakes and cook for 2 minutes.
Pure 1 can of beans in the blender with 1 cup of the broth. Add to the pot with the remaining beans, broth and bay leaf and bring to a boil.
Cover and reduce to a simmer, about 30 to 35 minutes mixing occasionally, until thickened and the flavors meld.
Stir in sour cream and cook 4 to 5 minutes. Adjust seasoning and salt to taste.
To serve, topped with your favorite toppings.
Slow Cooker directions: To make in the slow cooker, follow steps 1 to 5, reducing the broth to 1 1/2 cups and transfer to the slow cooker for 8 hours on low. (This is how I've always made it.)
Instant Pot directions: To make in the Instant Pot, you will need an 8 quart IP or halve the recipe. Reduce the broth to 1 1/2 cups, cook high pressure 25 minutes.