Preheat oven to 400°.
Heat a dutch oven over medium heat.
Add olive oil, then sauté onion and garlic until onions become translucent.
Reduce heat to low and pour in chicken stock.
Add shredded chicken, diced chiles, beans, and spices and stir together.
In a large bowl, prepare hushpuppy mix according to package directions. Then, stir in shredded cheese.
Slowly pour hushpuppy mixture on top of the chili.
Bake uncovered for 25-30 minutes, or until hushpuppy crust is golden brown.
Serve with sour cream, cilantro, and shredded cheese for topping.