White Chicken Chili

White Chicken Chili

2 or 3 boneless skinless chicken breasts, cubed
1 onion, chopped
2 garlic cloves, minced (or 1 1/2 tsp garlic powder)
2-3 15oz cans northern beans, drained (I use 3)
2 1/2 cups chicken broth (I use 2-3 tsp chicken bouillon and 2 1/2 cups water)
2 4oz cans diced green chilies
1 tsp salt
1 tsp cumin
1 tsp oregano
1/2 tsp pepper
1/2 cup whipping cream (I leave this out)
1/2 cup sour cream (I use fat free)
Saute chicken, onion, and garlic till chicken is no longer pink. Add remaining ingredients
except cream and sour cream. Bring to a boil. Lower heat and simmer for 30 minutes.
Add cream if desired. At this point I serve the chili and let people add sour cream if they
want it. You can just stir the sour cream into the chili.