Creamy White Chili

1 lb boneless skinless chicken breasts, cut into 1/2 inch pieces.
1 medium yellow onion, chopped
*I like to chop my meats and veggies at nap time and stick them in the fridge just ready to dump in the pot at dinner time. Really cuts down the dinner time stress*
1 1/2 tsp garlic powder
1 tablespoon olive oil
2 cans ( 15.5 oz each) great northern beans, rinsed and drained
1 can (14.5 oz) chicken broth
2 cans (4 oz each) chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
*I also measure out all my spices and stick them in a Tupperware on the counter at naptime)
1 cup sour cream
1/2 cup heavy whipping cream
1. In a large saucepan, sauté chicken, onion and garlic powder in the olive oil until the chicken is no longer pink. Add the beans, broth, chilies, and seasonings. Bring to a boil.
2. Reduce heat and simmer uncovered for 30 minutes. Don’t cover it if you want that thick chili consistency. If it is covered, it will be a bit more soupy. And, your house will smell amazing this way.
3. Remove from heat, stir in cream and sour cream. Serve immediately.