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3 lbs chicken, cooked and cubed
4 cans Great Northern White Beans with liquid
2 cans chicken broth
1 large onion
1 tablespoon butter
2 small cans diced green chili peppers
2 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon cumin
1/4 teaspoon cayenne papper
1 1/2 cups sour cream
3 cups shredded Monterey Jack cheese
1. Chop onion; saute onion in butter.
2. Combine all ingredients except sour cream and cheese in stock pot.
3. Bring to boil, then simmer for 1 1/2 hours, stirring occasionally.
4. Add sour cream and cheese before serving.
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