Creamy White Chicken Chili

1 tablespoon olive oil

1 pound skinless, boneless chicken breast halves, cut into 1/2inch cubes

1 onion, chopped

2 cloves garlic, chopped

2 (15.5 ounce) cans great Northern beans, rinsed and drained

1 (14.5 ounce) can chicken broth

2 (4 ounce) cans chopped green chiles

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon ground black pepper

¼ teaspoon cayenne pepper

1 cup sour cream

½ cup heavy whipping cream

Directions

Heat olive oil in dutch oven over 17 coals; cook and stir chicken, onion, and garlic into the hot oil until chicken is no longer pink in the center and the juices run clear.

Mix Great Northern beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper into chicken mixture; bring to a boil. Continue to boil for 30 mins until flavors have blended, stirring about every 5 mins.

Remove chili from heat; stir in sour cream and whipping cream until incorporated and enjoy!