White Chili

4 boneless chicken breasts cubed
1 tablespoon olive oil
2 medium onions chopped
4 cloves garlic
2 4 ounce cans mild green chilis chopped
1 teaspoon cumin, or more to taste
1 teaspoon oregano
1/4 teaspoon cayenne pepper
3 16 ounce cans white beans drained (cannelini are best)
6 cups chicken broth
1 cup sour cream
2-3 cups monterrey jack cheese

Sauté chicken until browner on outside and almost cooked through. Add onion and cook until transparent, add garlic and cook for another minute. Add chilis and spices and sauté 2 minutes. Add beans and broth. Bring to boil and simmer 30 minutes or longer. Before serving add sour cream and cheese. Heat through.

Serves a lot

Source: old college roommate