Creamy White Chili (less spicy version)

1 lb. boneless, skinless chicken breasts, cut into 1/2" cubes
1 med. onion, chopped fairly small
1 1/2 tsp. garlic powder
1 TB vegetable oil
2 cans (15 1/2 oz each) great northern beans, rinsed and drained OR small white beans cooked and soaked until soft
1 can (14 1/2 oz) chicken broth OR 14 1/2 oz chicken bouillon
1 can (4 oz) chopped green chiles
1 tsp. salt
1 tsp. dried oregano
1/2 tsp. ground cumin
1/4 tsp pepper

1 cup (8 oz) sour cream
1/2 cup whipping cream (I’ve tried it with low fat sour cream and milk instead of whipping cream and it’s still great)

COOK IT EITHER ON STOVE OR IN CROCKPOT

POT ON STOVE: In large saucepan, saute chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chiles, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from heat, stir in sour cream and cream. Serve immediately. Yield: 7 servings.

CROCKPOT: Cook chicken, onion and garlic. Throw all but creams in a crockpot. Cook at least 2 hours on high or longer on low. Add creams. Enjoy.

My friend makes a soup like this without the creams (maybe more broth and thicker?) Then she uses these things as garnishes:

fresh cilantro (yum!)
fresh diced tomatoes
crushed tortilla chips
dollop of sour cream