White Bean Chili

5 ( 10 oz) Great Northern White Beans
3-4 C. shredded cooked chicken breasts
1 Tbl. Olive oil
2 Medium onions, chopped
4 cloves garlic, minced
2 ( 4 oz) chopped mild green chilis
2 tsp cumin
1 (16 oz) carton sour cream
1 1/2 tsp oregano, crumbled
1/4 tsp Cayanne Pepper ( I leave this out)
6 C. chicken broth
1 1/2 C. monteray Jack Cheese, grated

Boil chicken in broth, then remove and shred. Set aside. In sauté pan heat oil and sauté onions then stir in spices. Add this to broth, add beans and green chilis and cook for 30 min. Add chicken, cheese and sour cream, stir until cheese and sour cream melt. Don’t Boil. This can simmer until you are ready to eat. Serve with tortilla chips or white cheddar crackers.