White Chili - cooking recipe

Ingredients

3 (16 oz.) cans great northern white beans (undrained)
4 c. chopped cooked chicken breasts
1 Tbsp. olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 (4 oz.) cans chopped mild green chiles
2 tsp. ground cumin
1 1/2 tsp. dried oregano, crumbled
1/4 tsp. cayenne pepper
6 c. chicken stock or broth
3 c. grated monterey jack cheese and sour cream

Preparation

Place chicken in a large, heavy saucepan.
Add cold water to cover and bring to simmer.
Cook until just tender.
About 15 minutes. Remove from pan, drain and cool.
Remove skin; cut chicken into cubes.
Using same pan, heat oil over medium-high heat. Add onions and saute until translucent.
Stir in garlic, then chilies, cumin, oregano and cayenne pepper; saute for 2 minutes. Add undrained beans and stock then bring to a boil. Reduce heat and add chicken and cheese to chili.
Stir until cheese melts. Season to taste with salt and pepper.
Ladle into bowls; garnish with sour cream.