White Bean Chicken Chili

1 lb. boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 med. onion, chopped
1 1/2 tsp. garlic powder
1 tbsp. oil
2 (15.5 oz.) cans Great Northern beans, drained and rinsed
1 (14.5 oz.) can chicken broth
2 (4 oz.) cans diced green chiles
1 tsp. salt
1 tsp. cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 c. reduced fat sour cream
1/2 c. whipping cream
Fresh cilantro and paprika, for garnish

In a large saucepan or Dutch oven, 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 to low; let simmer, uncovered, for 30 minutes. Remove from heat and stir in sour cream and whipping cream. Sprinkle with paprika and top with fresh cilantro for garnish, if desired. Serves 6.