Creamy White Chicken Chili

2 – 3 baked chicken breasts, shredded
1 Tbsp oil
1 onion chopped
14 oz. can chicken broth
2 – 15 1/2 oz. cans Great Northern Beans, drained and rinsed
2 – 4 oz. cans chopped green chiles
1 tsp. garlic powder
1 tsp salt
1 tsp. cumin
1/2 tsp. dried oregano
8 oz. container sour cream
1/2 pint whipping cream
8 oz. bag shredded Monterey Jack Cheese
1 package Fritos corn chips
Chopped, fresh cilantro

Heat oil in large pot or dutch oven. Saute onions until tender. Add broth, beans, chiles and
seasonings and bring to a boil over medium-high heat. Add shredded chicken, reduce heat, and simmer for 30 minutes.
Add sour cream, whipping cream and cheese and mix well. Pour into soup bowls and top with partially crushed Fritos and cilantro and enjoy!

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