1 tablespoon oil 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces (leave whole for slow cooker method) 1 medium chopped onion, (about 1/2 cup) 1 ½ teaspoons garlic powder or 2 cloves fresh garlic, finely minced 2 cans (15.5-ounces each) Great Northern Beans, rinsed and drained 1 (14.5) ounce can chicken broth, (about 1 3/4 cups) 2 cans (4-ounces each) chopped green chiles (see note) 1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon dried oregano ½ teaspoon pepper ¼ teaspoon cayenne pepper 1 cup sour cream ½ cup whipping cream (see note) Fresh cilantro, for garnish (optional) Shredded cheese, tortilla chips, other toppings (optional)

1.In a 4- or 5-quart pot, heat the oil over medium heat. Add the chicken, onion, and garlic powder (or fresh garlic, if using). Cook, stirring occasionally, for 1-2 minutes, until the onion starts to soften (it’s ok if the chicken isn’t cooked all the way; it will cook more in the next step).
2. Add the beans, broth, chiles, salt, cumin, oregano, pepper and cayenne.
Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
3. Remove from the heat; stir in the sour cream and cream.
Garnish with fresh cilantro, if desired.
4. Serve immediately with other toppings of choice, if desired.