White Chicken Chili

2 tablespoons olive oil
2 onions, chopped (1 large or 2 medium)
4 cloves garlic, (2 t. minced)
4 cups cooked, boneless chicken breast, chopped
3-6 cups chicken stock or 3 (14.5 ounce) cans chicken broth
2 (4 ounce) cans diced mild green chile peppers
2 teaspoons+ ground cumin
2 teaspoons+ dried oregano
1 1/2 teaspoons cayenne pepper
1 teaspoon chili powder
2-4 (14.5 ounce) cans great Northern beans, undrained
2-3 cups shredded Monterey Jack cheese
sour cream

1. Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add all spices and green chili peppers. Saute 2 minutes. Add in chicken broth and bring to a boil.
2. Reduce heat to low and add the beans and chicken. Simmer for 20 to 30 minutes, or until heated thoroughly. Add in 1 cup of cheese and a few tablespoons of sour cream and let sit for a few minutes. Pour into individual bowls and top with the extra cheese and sour cream.

If you want to make this in a crock pot, just add everything except the cheese and sour cream. Cook on low for 8-10 hours or high for 4-5 hours. Right before serving add in cheese and sour cream. This is a delicious recipe, one of my family's favorites for years now!