4 chicken breasts, boiled and cut up
1 large onion, chopped
1 can chopped green chilies
1 c. salsa (mild, medium or hot)
1/8 c. corn oil
2 c. water
1/8 tsp. garlic powder
3/4 tsp. oregano
1 3/4 tsp. crushed red pepper
3/4 tsp. cumin
1 c. chicken broth
4 cans Great Northern beans

Combine all ingredients in Dutch oven. Bring to boil; reduce heat to simmer. Simmer for 20 minutes. To serve, top with Monterey Jack cheese and sour cream. You can make it as hot as you want it by the salsa you use.