1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves, cut into 1/2-inch 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
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup heavy whipping cream
*Heat olive oil in a large saucepan over medium heat; 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, 10 to 15 minutes.
*Mix Great Northern beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper into chicken mixture; bring to a boil.
*Reduce heat and simmer until flavors have blended, about 30 minutes.
Remove chili from heat; stir in sour cream and whipping cream until incorporated.