In a large soup pot over medium-high heat, combine chicken broth, Great Northern beans, chopped green chiles, garlic powder, salt, cumin, and dried oregano.
Bring the mixture to a boil.
Add the cooked chicken and onion mixture to the pot.
Reduce heat and let it simmer for 30 minutes.
Stir in sour cream and whipping cream, mixing well.
Notes & Wine Advice
Serve the creamy white chili in individual bowls, garnishing each serving with crushed corn chips and shredded Monterey Jack cheese.