1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 to 2 jalapeno peppers, seeded and chopped
1 small onion, chopped
2 cloves garlic, minced
2 cans (15 to 16 ounces) great Northern beans, drained and rinsed
1 can (15 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup (4 ounces) heavy cream
Cilantro and avocado slices, for garnish
Place the olive oil in a large soup pot over medium heat. Add the chicken, jalapeno, onion, and garlic, and stir and cook until the chicken is cooked and no longer pink in the center, about 10 to 15 minutes.
Add the drained beans, broth, chilies, salt, cumin, oregano, pepper, and cayenne pepper. Stir to combine, and over medium heat, bring the mixture to a boil. Reduce the heat, cover the pot, and simmer until the chili comes together and the flavors blend, about 30 minutes.
Remove the chili from the heat. Stir in the sour cream and cream, using as much or as little of the sour cream or heavy cream as desired. Spoon into bowls, and garnish with the cilantro and avocado.