White Chili

1 Tbsp. vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 4-oz. can chopped green chili peppers
2 tsp. ground cumin
1 tsp. dried oregano
2 14.5-oz. cans chicken broth
3 cups chopped cooked chicken breast
3 15-oz. cans white beans*
1 cup shredded Monterey Jack cheese

Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, green chili peppers, cumin, and oregano. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans.

Simmer 15 minutes, stirring occasionally. Remove the mixture from heat. Slowly stir in the cheese until melted.

Serve warm with a dab of sour cream.

*Can used dry beans that have been cooked as well.  1/2 cup of dry beans is about equivalent to 1 can.