In a large saucepan, saute the onion and garlic powder with the canola oil until the onions are translucent.
Add in shredded chicken, beans, broth, chiles, and seasonings. Bring to boil. Reduce heat to simmer and cook for another 30 minutes, uncovered.
Remove from heat. Stir in sour cream and heavy cream. If desired, top with shredded cheese, tortilla chips, green onions, lime wedges, or sliced jalapenos.