White Chicken Chili for Two

1/2 pound boneless, skinless chicken tenders (2-3 tenders)
1 1/4 cups chicken stock
2 teaspoons olive oil
1/2 small white onion, diced
2 cloves garlic, minced
1/2 teaspoon dried oregano
1 4oz can of mild chopped green chiles
1 15oz can white beans (Great Northern Beans), drained and rinsed
1/2 teaspoon salt ground black pepper, to taste
1/2 cup full fat sour cream cilantro, tortilla strips, grated cheese, jalapeños and more sour cream, if desired to garnish

First, add chicken tenders and chicken stock to small soup pot. Bring to a simmer, turn off heat, cover and let cook all the way through, about 10 minutes. Check to ensure chicken is done, cook until done if not. Now, remove the chicken from the broth. Pour broth into a bowl and set aside. Shred chicken and set aside as well. Wipe out the pot you used, add olive oil and heat on medium high. Add the diced onion to the pan and cook until softened, about 4 minutes. Sprinkle the garlic and oregano on top of onions and sauté for 30 seconds. Next, add the green chiles, beans, salt and pepper. Pour the reserved chicken broth and chicken back into the pan, and bring to a gentle simmer. Just before serving, turn off the heat and stir in the 1/2 cup of sour cream. Divide the soup between two bowls and garnish as you please.