Quick Version Chili Blanco

INGREDIENTS

6 cups

Chicken Broth

1 tsp

chicken stock base

onions (peeled and chopped fine)

1 tbsp

Vegetable Oil

7 cloves

garlic (peeled and minced)

2 4 ounce cans

diced fire-roasted green chilies

2 tsp

cumin

2 tsp

dried Mexican oregano

1 tsp

cayenne pepper

4 cups

cooked, shredded chicken

1 cup

sour cream

3 cups

shredded Monterey Jack cheese

salt and pepper

2 19 ounce cans

cannellini beans (drained and rinsed)