White Chicken Chili

1 lb boneless skinless chicken breasts
1 med onion diced
1 Tbsp olive oil
1 clove garlic, minced
4 oz can diced green chilies
1/2 tsp cumin
1 1/2 tsp dried oregano
2-3 14 oz cans chicken broth
3 16 oz cans great northern beans
1 c sour cream
1-2 c shredded Monterey Jack cheese

Cook the chicken however you like, I like to lightly season it with salt, pepper, and garlic and bake it. Then cube it. In a large soup pot, heat olive oil and saute onion for a few minutes, then add garlic, chilies, and dried spices. Saute a few more minutes (It gets a little pasty but lets out all the spice flavors). Then add chicken broth, beans, and cubed chicken, bring just to a boil. Reduce the heat and add the sour cream and cheese, stir until they are melted. Serve with extra cheese, of course, and chips, bread, or tortillas. I think you could add an extra can of beans or two in place of the chicken for you vegetarians.

I just love making soup because it is such a quick easy meal. These are by far my three favorites!