White Chicken Chili

Ingredients:
1lb boneless skinless chicken breasts
1 1/2 boxes chicken broth
Extra Virgin Olive Oil
1 med onion, chopped
1 tsp garlic powder
1 tbsp Tastefully Simple Garlic Garlic (optional)
2 cans (15 oz each) great northern beans, rinsed and drained
2 cans (4 oz each) chopped green chilis
Salt
1 tsp ground cumin
1 tsp dried oregano
1 tsp pepper
1/2 tsp cayenne pepper
8 oz sour cream
1/2 cup heavy whipping cream

Directions:
Place chicken in large deep sauce pan and cover with broth. Cook covered on med-high heat for 30 minutes, flipping once. Check for doneness, then place on a cutting board to cool. Reserve the broth to the side.

In same pan, on med-high heat, add 1 tbsp EVOO and swirl. Add onions, garlic powder, and Garlic Garlic. Saute until onions are tender. Add 2 cups of the reserved broth and scrape all the bits around the bottom of the pan. Add the beans, chilis, and remaining seasonings.

Dice cooled chicken and chop in food processor. Add to pan and bring to a boil. Reduce heat; simmer, covered, for 30 minutes. Remove from heat then stir in sour cream and whipping cream. Serve immediately.