Creamy White Chili

3 lbs boneless skinless chicken breast (chopped in 1/2 in. cubes)
1 lg chopped onion (or about 1/2 C dehydrated onions)
1 Tbsp garlic powder
1 stick butter
8 to 10 cans Great Northern beans (drained and rinsed)
3 can chicken broth
1 to 2 cans green chilies
1 Tbs salt
1 Tbsp cumin
1 Tbsp oregano
1 1/2 tsp black pepper
1/2 to 1 tsp cayenne pepper
1 pt heavy cream
1 16oz container sour cream

In a large heavy bottom stockpot, melt the butter and sauté the chicken, the onion and garlic until the chicken is no longer pink.
Add the remaining ingredients (except the creams) and bring to a boil, reduce the heat and simmer uncovered for 30 min.
Remove from the heat, stir in sour cream, heavy cream (to make it a bit lighter, replace some of the heavy cream with milk or add only part of both creams. Most times I use olive oil to cook the chicken instead of butter). It's up to you to tweak this recipe if you want it hotter too.
Serve immediately and enjoy.