Here is the recipe for the chili I have raved to everyone about.  I have found many variations online but this is the one that is perfect for me and my family (and coworkers)!

• 1-1/2 – 2 pounds boneless skinless chicken breasts, cut into “chunks”   
• 1 medium onion, chopped to your liking (depending on who is eating it, I might even mince)
• 2 teaspoons garlic powder
• 1 tablespoon canola oil
• 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
• 1 can (14-1/2 ounces) chicken broth
• 1 can (7 ounces) chopped green chilies
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup (8 ounces) sour cream
• 1/2 cup heavy cream

• In a large saucepan, sauté the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
• Remove from the heat; stir in sour cream and cream. Makes about 7 servings.  
• It is fabulous with red pepper flakes!