BLACK & WHITE CHICKEN CHILI

8 boneless, skinless chicken breasts
1 (14 oz.) can chicken broth
1 large onion, chopped
2 fresh jalapeño peppers, seeded & finely chopped
1 Tbsp. chopped garlic
2 (15 oz.) cans Great Northern beans, undrained
2 (15 oz.) cans black beans, drained
1 Tbsp. chili powder
1½ tsp. ground cumin
½ tsp. salt

Cut chicken into ½” cubes. Spray large, deep pot or saucepan with nonstick cooking spray. Heat over medium-high. Add chicken; cook 2 minutes, stirring frequently. Add onion, chilies and garlic. Cook 5 minutes longer, stirring occasionally. Add remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 20-30 minutes or until chicken is done.

Top individual servings with sour cream.