White Chicken Chili
2 onions, chopped1 T. olive oil 6 c. chicken broth 6 15-1/2 oz. cans Great Northern beans, drained and rinsed 3 5-oz. cans chicken, drained 2 4-oz. cans diced green chiles 2 t. ground cumin 1 t. garlic powder 1-1/2 t. dried oregano 1/4 t. white pepper 12-oz. container sour cream 3 c. shredded Monterey Jack cheese
In a large stockpot over medium heat, sauté onions in oil until tender. Stir in remaining ingredients except sour cream and cheese. Simmer for 30 minutes, stirring frequently, until heated through. Shortly before serving, add sour cream and cheese. Stir until cheese is melted.