In any non-stick CanCooker add the butter and cook on medium until melted.
Add the onion, jalapeno and garlic; cook 3 minutes stirring occasionally.
Add the chili powder, cumin, paprika and tomatoes.
In a separate bowl whisk together the corn flour and 1 1/3 cup heavy cream until blended and stir into the mixture for 5 minutes or until the mixture thickens slightly.
Add in the chicken, chicken broth, black beans, pinto beans, and the corn.
Continue to cook until the soup is heated through.
Add in remaining heavy cream and sour cream and cook for 5 additional minutes stirring occasionally.
Top with desired garnished and enjoy.