White Chicken Chili

1 tablespoon canola or olive oil

1 medium onion diced

4 cloves garlic minced

3 cups low-sodium chicken broth

2 -15-ounce cans of cannellini beans, drained and rinsed

1 15-ounce can of Navy beans, drained and rinsed

3 cups diced cooked chicken, or you can use a rotisserie chicken

1 or 2 - 4 ounce can of diced green chiles

1/2 cup sour cream, optional

¼ teaspoon cayenne pepper

2 teaspoons Cumin

1 teaspoon oregano

salt and pepper to taste

1 cup shredded Monterey Jack cheese

Heat oil over medium heat in a large saucepan add onion and sauté 3 to 4 minutes. Add garlic and cook 1 minute more.  Take one can of cannellini beans and 1 cup of chicken broth and puree with a hand blender, add this and all other ingredients except the cheese to the pan and bring to a boil. Turn down the heat and simmer for 30 minutes. Serve with the grated cheese.