Linda Thomas' White Chili

7 oz. chopped green chilies
1 med. onion, diced
1 Tbsp. butter
3 cans chicken broth
3 cans of Great Northern beans (undrained)
3 tsp. oregano
2-3 tsp. chili powder
3 tsp. cumin
4 cups cooked, diced chicken (3-4 chicken breasts, roasted as directed here)
1 cup sour cream
1 cup Monterey Jack cheese, grated

In a large Dutch oven, sauté green chilies and onion in melted butter.

Set aside 1/2 of the chicken broth; add remaining broth, spices, chicken, and beans to green chilies & onions in Dutch oven. Simmer for half an hour.

Mix reserved chicken broth with sour cream; add to soup, stirring until well-incorporated; add grated cheese and cook another half hour.

Serve with crusty bread.