Add the diced onions and jalapeno pepper to 3 tablespoons of olive oil and cook for 5 minutes. Add the minced garlic and cook for 1 minute.
Add 4 tablespoons flour and toss to coat. Cook for 2 minutes, until the raw flour smell is gone.
Slowly add the vegan chicken broth about 1/2 cup at a time, stirring continuously. Then stir in 1/2 cup of oat milk. (This will become very thick a first, but then thin out.)
Add the seasonings, hot sauce, green chilies, white beans, and vegan chicken. Bring to a slow boil.
Reduce heat to low and stir in the vegan sour cream. Stir continuously until the sour cream is fully melted into the chili.
Add salt and pepper to taste. Add cayenne pepper until the desired spice level is reached. Serve with vegan cornbread or vegan jalapeno cornbread!
Notes
The acidity from the hot sauce gives the soup a nice balanced flavor. If you don't have hot sauce, be sure to serve it with lime wedges.
Once you add the sour cream turn the heat to low and don't let it boil again.
If you are using soy curls in this chili, use 1 cup of dry soy curls and add an extra cup of broth.