Creamy White Chili

I found this wonderful recipe on someones blog, I would love to give credit to whomever posted it, but the link I had for it is no longer working and after searching high and low I still can't find it so if this is your recipe, my compliments to the chef it is now one of my very favorites!!!  (Please let me know so I can give you credit).  I made it a couple of nights ago and have to admit I was skeptical, wasn't sure anyone in my house would eat it, let alone like it.  Wow was I surprised, they emptied the pot and Joyce even grabbed 2 bowls so we could take it for lunch the next day.  Thanks Joyce best lunch I have had in a long time.  My advice is don't skimp on anything in this recipe, I used the hot variety of canned green chili's which gave it a bit of a kick, but I like spicy.  Last night my husband asked for a bowl of left over "Chicken Chili" and I had to tell him it was all gone, needless to say he was very disappointed so this recipe just became a permanent fixture in my list of menus.  Enjoy!   Cathy

Creamy White Chili
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 oz) chopped green chilies (for less kick, add just one can, more kick use the HOT version)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add 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. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.