4 c. cooked chicken, diced
1 lb. white beans, minced
6 c. chicken broth
1 tsp. chicken stock base
2 onions, chopped
1 tbsp. oil
8 cloves garlic, minced
7 oz. diced green chilies
4 tsp. ground cumin
2 tsp. dried oregano
2 tsp. cayenne pepper
1 c. sour cream
3 c. shredded Monterey Jack cheese
Garnish, chopped green onions, chopped cilantro, chopped tomatoes, chopped black olives

Combine beans, broth and chicken stock base in large pot. Simmer 2 hours. Saute onion in oil. Add onions, garlic, green chilies, cumin, oregano, cayenne pepper and chicken to bean mixture. Simmer another 30 minutes. Add sour cream and Jack cheese. Heat until cheese melts. Serve with garnishes.