White Chicken Chili

Ingredients:
One pound boneless, skinless, chicken breast cubed (Or one rotisserie chix torn into small pieces)
1/2 medium onion, finely chopped
1 1/2 tsp. garlic powder
1 Tbsp. vegetable oil
2 15.5 oz cans of Great Northern Beans, drained
1 14 oz. can chicken broth
1 7 oz can green chilies chopped
1 tsp salt
1 tsp dried oregano
1/4 tsp cayenne pepper (omit if you don't want the heat)
1 cup sour cream
1 tsp ground cumin
1/2 tsp pepper
1/2 cup whipping cream

Directions:
In a large pot saute chicken, onion and garlic powder in vegetable oil, cook until chicken is no longer pink (or if using rotisserie chicken, cook until chicken is heated all the way through). Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat, simmer uncovered for approximately 30 minutes. Remove from heat, stir in sour cream and whipping cream. Serve immediately. Top with cheese, green onions, and sour cream.