White Chili with Jalapeños

Source: Bernie in Pinedale

6 cans white beans or Northern beans*

4 c. diced chicken breasts

2 Tbsp. olive oil

1 large onion, diced

1 Tbsp. chopped garlic

4-7 oz. cans chopped green chiles

1 -16 oz. carton sour cream

salt and pepper

2 tsp. cumin

1 1/2 tsp. dried oregano

1/4 tsp. chili powder

1/4 tsp. cayenne pepper

6 c. chicken broth

Garnish:

shredded Monterey Jack or pepper jack cheese

bottled sliced jalapeños (use tamed jalapeños if you don't like a lot of spice)

sour cream

tortilla chips

Instructions:

Brown chicken in olive oil. Add onion, garlic, and green chiles. Cook until soft. Add spices and continue to sauté. Add sour cream and stir well. Add beans* and chicken broth. Bring to a boil and then reduce heat.

Serve with cheese, jalapeños, sour cream, and tortilla chips. The jalapeños add a lot of flavor. If you don't like spice get the tamed jalapeños. 

*Bernie said not to drain the beans, but Erin and I with like rinsing them so that they aren't too salty so we rinsed them. You can add extra chicken broth if you want. We doubled the amount of beans it calls for. I think we ended up doubling the spices too.