Creamy Chicken Chili

This is another of those recipes I scribbled on a scrap of paper- who knows where it originated from.  If I had known I was going to have a food blog I would have kept track better!  I altered it a few times, and we really like this easy, hearty, satisfying dish. 
CREAMY CHICKEN CHILI
1 lb boneless, skinless chicken breasts, cut into 1/2 inch cubes (about 2 breasts)
1 medium onion, chopped
1 1/2 tsp garlic powder
1 T oil
2 cans (15 1/2 oz each) white beans, rinsed and drained (I used Cannelini)
   Or cooked dry beans
1 can (14 1/2 oz) chicken broth
1/2 diced red bell pepper (more if you like)
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp dried chipotle chili pepper
1/2 cup sour cream
1/4 cup whipping cream
Fresh cilantro, for serving, optional
Heat oil in a large pan, then add chicken, onion, and garlic powder.
Cook until chicken is cooked through.
Add beans, broth, pepper, and seasonings.
Bring to a boil, then reduce heat and simmer for 30 minutes.
Take off heat and add sour cream and whipping cream.
Garnish with cilantro if desired.
Serve in bread bowls or with tortilla chips.
Makes about 6 servings.
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