Creamy Chicken Chili

I realize that in most parts of the country, you'd think I was crazy for making a cold-weather dish today.  But, it's been storming here.  Every night.  Like clockwork for almost a week.  Good chili weather...

The original recipe is this.  Some simple modifications below mke it wonderful, to me anyway...  Enjoy!

Creamy Chicken Chili
Servings: 7

Ingredients
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 tsp onion powder
1-1/2 teaspoons garlic powder
1 tablespoon canola oil
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup (8 ounces) sour cream*
1/2 cup heavy whipping cream


Directions
In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Remove from the heat; stir in sour cream and cream.
NI: 280 cals, 9 g fat, 66 mg chol, 937 mg sodium, 26 g carbs, 7 g fiber, 24 g protein
* I was reading on sparkpeople.com about whether switching to "fat free" instead of full or reduced fat sour cream, whipping cream, etc was really worth it.  Their arguements were valid- the trade-off's aren't huge (calories) and the fat will keep you fuller just a bit longer.  So, I guess I'm saying it's a personal decision.  I've made it both ways- the full fat was definitely thicker and creamier, but the low fat was yummy too...  your call.  NI calculated with full fat sour cream.