This is another recipe from Sandra's blog; click on the recipe link and scroll down to Monday, September 15th....she has a lot more pictures of the chili. The only change I made was to double the amount of chicken from 1 pound to 2 pounds.
NOTE: the picture of the chili below is BEFORE adding any dairy products; it can be eaten this way, which is much lower in fat and calories. But the additions of the sour cream and heavy cream do make it a real comfort food! :)
1 T. oil
2 lb. boneless, skinless chicken breast, cubed
1 onion, chopped
14-oz can chicken broth
2 15-1/2 oz. cans Great Northern beans, drained and rinsed
2 4 oz. cans chopped green chilies
1-1/2 t. garlic powder
1 t. salt
1 t. ground cumin
1/2 t. dried oregano
8-oz container sour cream
1/2 pt. whipping cream
10-oz. pkg. corn chips
8-oz shredded Monterey Jack cheese
Heat oil in a large skillet over medium heat; add chicken and onion. Saute until chicken is cooked through; set aside. Combine broth, beans, chiles and seasonings in a large soup pot over medium-high heat; bring to a boil.
Add chicken mixture; reduce heat and simmer for 30 minutes. Add sour cream and whipping cream; mix well. Top with corn chips and cheese. Serves 8.