Creamy White Chili

1 lb boneless skinless chicken breast, cubed
1 tsp salt
1 onion, chopped
1 tsp cumin
1 tsp oregano
1/2 tsp pepper
2 15 oz cans great northern beans, drained
1/4 tsp cayenne pepper
1 cup sour cream
1 tbl oil
1 14 1/2 oz can chicken broth
1/2 cup cream
2 4 oz cans diced green chiles
1/2 tbl garlic powder
1 freezer bag (gallon)
1 freezer bag (quart)

In large pan saute chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, and seasoning. Bring to a boil. Reduce heat and simmer uncovered for 30 min. Put in large freezer bag. In small freezer bag, put sour cream and whipping cream. You can freeze both bags, but the small bag will have a weird texture so I don't freeze that one and eat it in that week.