White Chicken Chili

1 lb boneless, skinless, chicken breasts or tenderloins

1 small white onion, chopped (or 1/2 c frozen chopped onion)

6-8 small garlic cloves, minced

1 7 oz can diced green chilies

2 15 oz cans white great northern beans, drained

4 c chicken broth

1 tsp chicken bouillon granules 

2 tsp ground cumin

2 tsp dried oregano

1 c sour cream

2-3 c shredded cheddar or Monterey jack cheese 

Place all ingredients in slow cooker except sour cream and cheese. Cook on low or high until chicken is cooked and shreds easily. Remove just the chicken to shred it, and place it back in crock pot. Add cheese and sour cream, stir. (Soup will be clumpy at first.) Allow to cook 1/2 hr or longer, then stir again. 

Serves 8

Super good with tortilla chips and avocado.