White Chicken Chili

2 lbs. boneless, skinless chicken breast, cut into bite-sized pieces
1 large onion
3 tsp garlic powder
2 Tbs. vegetable oil
4 cans (15 1/2 oz. )Great Northern Beans, drained
2 cans (14 1/2 oz. ) chicken broth
4 cans (4 oz ) diced green chilies
1 tsp salt
2 tsp ground cumin
2 tsp dried oregano
1/2 - 1 tsp pepper
2 cups sour cream
1 pint whipping cream

Saute chicken, garlic, and onion in oil. Add beans, chilies, chicken broth and seasoning. Bring to a boil and simmer uncovered for 30 minutes. Stir in sour cream and whipping cream, heat through but DO NOT BOIL. Serves 8.

NOTE: Mary cuts recipe in half but adds an extra can of beans