Creamy White Chili (Andrea)

1 pound boneless skinless chicken breasts cut into 1/2 inch cubes

1 medium onion, chopped

1 1/2 tsp. garlic powder

1 TBS. vegetable oil or olive oil

2 cans great northern beans, rinsed and drained (15 1/2 oz. each)

1 can (14 1/2 oz.) chicken broth

2 cans chopped green chilies (4 oz. each)

1 tsp. salt

1 tsp. ground cumin

1 tsp. dried oregano

1/2 tsp. pepper

1/4 tsp. cayenne pepper

1 cup sour cream

1/2 cup heavy whipping cream

In a large saucepan sauté chicken, onion and garlic powder in oil until chicken is no longer pink.  Add the beans, broth, chilies and seasonings.  Bring to a boil.  Reduce heat; simmer, uncovered, for 30 minutes.  Remove from the heat; stir in sour cream and cream.  Serve immediately.