This chili is great in the winter. In Japan, beans can be hard to find, but you can buy them at import stores, or online. This recipe is adapted from here.
450g (1 lb) chicken breast
1/2 tbsp garlic powder
1 tbsp oil
2 cans white beans (or 4 cups cooked white beans)
400mL (14oz) chicken or vegetable stock
2 cans green chiles (In Japan, these are not easily available. Instead you can use fresh peppers, such as togarashi, or a small amount of dry pepper flakes.)
1 tsp salt
1 tsp cumin
1 tsp oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup sour cream (this amount can definitely be reduced)
1/2 cup heavy cream
Heat the oil in a saucepan over medium heat. Saute the onion and chicken until the chicken loses its pink color.
Add the garlic powder, beans, stock, chiles, salt, cumin, oregano, pepper, and cayenne. Simmer, stirring occasionally, for 30 minutes.
Add sour cream and cream, and reheat just until simmering.
Serve with tortilla chips, shredded cheese, avocado, tomato slices, etc.