White Chicken Chile

1 lb chicken, cubed
1 medium onion, chopped (I use about half an onion)
2 cloves garlic, pressed
1 tbsp canola oil
2 cans northern beans, drained
2 chicken bullion cubes dissolved in 1 cup hot water
1 can green enchilada sauce
4 oz canned chopped green chiles
1 tsp salt
3/4 tsp cumin
1 tsp oregano
1/2 tsp pepper
1 cup sour cream
1/2 whipping cream (or half and half or milk)
Cheddar cheese and crushed tortilla chips

In a pot, saute onion, chicken, and garlic with oil. Add beans and broth (bullion cubes and water), sauce, chiles, and seasonings. Bring to a boil. Reduce heat, and simmer for 30 minutes. Remove from heat and let cool for 10 minutes. (Otherwise the cream will curdle) Stir in sour cream and whipping cream. Top with cheddar cheese and crushed tortilla chips.

You will thank me later.