Saute chicken pieces, onion and garlic in oil until chicken is no longer pink. Add beans, broth, chiles and seasonings. Bring to a boil. Reduce heat and simmer uncovered for about 30 minutes. Remove from heat. Stir in sour cream and whipping cream. Serve immediately.
Notes
-I cooked the chicken and onion the day before serving and then threw the soup together 1/2 hour before we wanted to eat.
-If you want to cut fat, try substituting low fat sour cream and half and half for the sour cream and whipping cream.
-For a meatless option, you may substitute an extra can of Great Northern beans and omit the chicken.