6 c. chicken broth
1 lb. white beans
1 tsp. chicken stock base
2 chopped onions
1 tbsp. oil
6-8 cloves garlic
3 c. shredded Monterey Jack cheese
7 oz. diced green chiles
2-3 tsp. cumin
2 tsp. oregano
1 tsp. cayenne
4 c. chicken, diced
1 c. sour cream

Cook broth, beans and base 2 hours. Saute onions and garlic briefly in oil. Add onions, garlic, chiles, cumin, oregano, cayenne, chicken. Simmer 30 minutes. Add sour cream and cheese. Heat through. Garnish. Serve.