White Chili

1 lb boneless, skinless chicken breasts

1 TBS vegetable oil

1 small white onion, diced

6 to 8 small garlic cloves, minced

1 (7-ounce) can diced green chilies, drained

2 (15-ounce) cans white beans, undrained

4 cups chicken broth

1 tsp chicken bouillon granules

2 tsp ground cumin

2 tsp dried oregano

1/2 to 1 tsp cayenne (or chili powder)

1 cup sour cream, plus additional for topping

3 cups shredded Monterey Jack cheese

Chopped cilantro

Chopped tomatoes

Cook the chicken by your desired method. Cool and tear into pieces. Set aside.

Heat the oil in a large pot over medium heat. Add the onion and garlic, and cook until the onion is translucent, 2 to 3 minutes. Add the chicken, chilies, beans, broth, chicken bouillon, cumin, oregano, and cayenne. Simmer 30 to 45 minutes.

Add the 1 cup sour cream and cheese and continue cooking until the cheese is melted. Keep warm until serving.

Serve in bowls and pass cilantro, tomatoes, and additional sour cream. Serve with bread.  Makes 8 servings.