White Bean Chili (Jennifer Clark)

4 cans white (great northern) beans, undrained

1 lb chicken, cooked, shredded and seasoned w/ salt and pepper

2-3 c chicken broth

1 onion, chopped

4 cloves garlic

1-7 oz can green chilies chopped

2 tsp ground cumin

1-2 tsp dried oregano

1/4 tsp cayenne pepper

1 c sour cream

1 c Monterrey jack cheese

Garnish:

diced tomato, chopped cilantro, cheese, Frito's or bread sticks

Cook chicken. Saute onion and garlic, in butter until transparent, then add chilies and spices. In a crockpot, combine beans, broth, chicken and onion mixture. Add sour cream and cheese. Cook on high for 1-2 hours. *May cook in a large soup pot, following same instructions, but simmer for 40 minutes to 1 hour to blend flavors and until desired thickness.