White Chicken Chili- by Jeanne

3 16 oz. cans Northern White beand, undrained

3-4 cups chopped, cooked chicken

1 Tbs. Olive oil (canola is fine)

2 medium onions, chopped

4 cloves garlic

1-2 cans chopped green chilis

2 tsp. cumin

1 ½ tsp. oregano

¼ tsp. cayenne pepper

5 cups chicken broth

3 cups Monterey Jack cheese

sour cream

sauté onions in oil until tender, add garlic and spices. Saute 2 minutes. Add beans and broth and bring to a boil. Reduce heat, stir in chicken, chili, and cheese. Heat until cheese melts. Garnish with sour cream. (You may reserve 1 cup of cheese to use as garnish with the sour cream)