White Chicken Chili

I totally stole this recipe as I always do. It was instantly a hit in our family, though a little too hot for our toddlers tender tongues (say that 10x fast). Naturally, I found it hard to get my hands on a few of the ingredients, since I always forgot one every time I went back to the store or they simply didn't have it in stock. So here's the recipe with the substitutions I used, which still turned out fabulous:

Ingredients:

1lb of chicken, cubed
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil

2 cans Great Northern Beans (I used regular white beans, pinto beans would work as well), 15.5 oz cans
1 can chicken broth (I used 1 1/2 cups chicken broth made from bouillon)
1-2 cans chopped green chilies (I used one small can of salsa verde)
1 tsp salt
1 tsp ground cumin
1 tsp oregano (didn't have any of this, so didn't use)
1/2 tsp black pepper
1/4 tsp red cayenne pepper

1 cup sour cream (8 oz)
1/2 cup whipping cream

Directions:

Combine chicken, onion, garlic, and oil in a large soup pan. Fry until chicken is thoroughly cooked. Add beans, broth, green chilies, and all remaining seasonings. Reduce heat to medium and simmer for about 30 minutes. Remove from heat and stir in sour cream and whipping cream.