Creamy White Chili

1 rotisserie chicken, shredded or 1 lb. boneless, skinless chicken breasts, cut into cubes & cooked 1 med. onion, chopped
1 1/2 tsp. garlic powder
1 Tbls. vegetable 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. cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 c. sour cream
1/2 c. heavy whipping cream

In large saucepan, saute onion until soft. Add chicken, 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 top with cheese if desired.