White Chili

2 16-oz. cans great northern beans, drained

2-1/2 cups cooked chicken breast, cubed (about 2 halves)

1 T olive oil

2 medium onions, chopped

4 cloves garlic, minced

2 4-oz. cans mild green chilies, undrained

2 tsp. ground cumin

1 tsp. dried oregano

1/4 tsp. cayenne pepper

1 cup chicken broth

3 cups Monterey Jack cheese, grated

Couple shakes of hot sauce (optional)

sour cream for garnish

Heat oil in pot over medium-high heat. Add onions and sauté until translucent. Stir in garlic, chilies, cumin, oregano and cayenne. Sauté for about 2 minutes. Add beans and chicken broth and bring to a boil. Reduce heat and add chicken and cheese. Stir until cheese melts. Season to taste. Garnish with sour cream.