White Chicken Chili

This is super easy and pretty much everyone's favorite chili/soup/stoup. Especially Alyssa's.

1 lb. boneless, skinless chicken breast cut into 1/2" cubes
1 med. onion, chopped
1 1/2 tsp. minced garlic
2 (15-oz.) cans great northern beans (drained and rinsed)
1 (14-oz.) can chicken broth
2 (4-oz.) cans chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. black pepper
1/2 tsp. red pepper
1 c. sour cream
1/2 c. whipping cream (I use milk)

Saute chicken, onion, and garlic in olive oil in a large skillet (I do it in the pot so I only use one dish) until chicken is no longer pink. Add remaining ingredients except the dairy. Bring to boil and simmer 30 minutes. Remove from heat and temper the sour cream and milk/whipping cream. Once the dairy is warm, add it to the chili. Serve immediately.