From the kitchen of Jen Reagan

5 Cans (14.5 Oz. Each) Chicken Broth	10 Chicken Breasts, Cooked And Cubed
---------------Or--------------	3 Cans Northern Beans
9 Cups Water	3 Cans Chick Peas
4 Bouillon Cubes To Make Chicken Broth	2 (4.5 Oz) Cans Chopped Green Chiles, Undrained
	16 Oz Sour Cream
	8 Oz Heavy Cream

In a large pot, combine chicken broth, chicken, and beans. Bring to a boil for 5 minutes. Turn to medium for 10 minutes. Stir in chiles. Reduce to medium low heat and stir in sour cream and heavy cream. Stir continuously for 10 minutes to avoid scorching.