In a large stockpot, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Remove chicken and shred, then add back into the stock pot.
Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat, simmer uncovered for 30 minutes.
Remove from heat and stir in sour cream and whipping cream, and then serve.
Video
Notes
We like to serve this with our homemade corn bread.