Heat oil in a large pot. Add onion and cook for about 5 minutes, until translucent. Add garlic and cook an additional 2 minutes. Stir in diced green chilies and liquid.
Add chicken to pot and pour in the stock, enchilada sauce and beans. Bring to a boil then reduce heat to low and simmer at least 30-45 minutes, until chicken is fully cooked. (Or simmer all day, if you want.)
Remove chicken and shred or dice. Return to the pot along with the salt, pepper and 1/3 cup cilantro. Stir to combine then stir in cornmeal just until thickened.
Garnish individual bowls of chili with shredded cheese, sour cream and extra cilantro, as desired. Serve with tortilla chips.
