Cheesy White Chicken Chili

-from Hope Woolley

1 T. oil

1 onion, chopped

3 cloves garlic, minced

2 cans green chilis

2 t. cumin

1 t. oregano or italian seasoning

1/2 t. cayenne pepper

30 oz chicken broth

3 cups chicken breast meat, cooked and chopped (I shred mine) 

4 cans white beans, drained

1/2 - 1 cup sour cream (optional)

4-6 oz cream cheese (optional) 

1 can whole kernel corn (optional)

12-16 oz grated Mexican blend cheese (You can use any combination of Monterrey jack, pepper jack or cheddar. Sta away from mozzarella because it's stringy when melted,) 

In a 4 or 5 quart pan heat oil over medium-high heat and soften onion and garlic. Add green chilis ,cumin, oregano, and cayenne pepper. Cook a few minutes, then add broth, chicken and 3 cans of the drained beans. Mash the fourth can of beans (use a potato masher, fork or pastry blender and mix in a little bit of broth from the soup to make it a little easier.) and add it to the pot. Turn heat to low, wait until it is hardly simmering and add cheese slowly until completely melted. if you add the cheese while the soup is bubbling ferociously then the cheese will clump and stick to the chicken...yuck. (both times I made it I just added the cheese after, but you can do whatever you want.) You can add the sour cream, cream cheese, and/or corn if you would like, but the soup is great without them. (I've always added them) You can serve the soup with tortilla chips, extra cheese, fresh cilantro , jalapenos, green onion, salsa or serve over rice or in a bread bowl. I like it in a bowl with homemade bread. (obviously)