White Bean Chili "makes a lot!"

In a large soup pot, combine and heat on low:
  3 15-ounce cans of great Northern white beans
  2 14-ounce cans of low fat/low sodium chicken broth

Meanwhile in a large skillet, saute for several minutes:
  2 T. olive oil
  1 chopped onion
  2 cans green chilies (medium hot)
  1 T. minced garlic (four cloves)
  1 T. cumin
  1 1/2 t. oregano
  dash of red pepper

Combine skillet ingredients with the beans along with
  2 9.75-ounce cans white chunked chicken, shredded

Add 2 cups reduced fat shredded cheese (Monterey or Colby) and continue to cook over low heat for several hours. Just before serving, stir in 16 ounces low fat sour cream.