White Chicken Chili

2 lbs boneless skinless chicken breasts

4 cans great white Northern Beans, not drained

1 10 oz can Rotel 

1 T. oil

1 yellow onion, chopped

3 cloves garlic, minced

1 4 oz can of chopped green chilies

2 tsp ground cumin

1 tsp. oregano

3/4 tsp. cayenne pepper

½ tsp. salt

3 cups shredded Monterey jack or pepper jack cheese

1 16 oz sour cream with chives or plain

Directions:

Sear chicken then cube it. In skillet, heat oil.  Add onion, garlic and spices cook until onion is transparent.  Toss in chicken. Cook 1 minute longer.  Transfer to a crock pot or soup pot.  Add beans and Rotel.  Cook one hour on low.  Stir in cheese and sour cream. 

I like to serve this with tortilla chips.