Chicken Chili(can be made like a tortilla soup)

katrinapri

Chicken Chili
4 (15 oz.) cans white beans, rinsed and drained
3 cups chicken broth
2 boneless, skinless chicken breasts
2 (4 oz.) cans diced green chilies
2 teaspoons oregano
1 tablespoon olive oil
1 small onion, chopped
3 to 4 cloves garlic, chopped
2 teaspoons ground cumin
Salt and pepper, to taste
1/2 cup sour cream
1 cup shredded Monterrey Jack cheese
1/4 cup fresh cilantro, chopped

Place beans, broth, whole chicken breasts, diced chilies, and oregano in a slow cooker. Cover and set slow cooker to low. Meanwhile, warm oil in skillet over medium-high heat. Add onions, garlic and cumin and cook until onion is softened, about 5 minutes. Add onion and garlic mixture to slow cooker. Cook on low for 6 hours, stirring occasionally. About 30 minutes before serving, remove chicken breasts from slow cooker. Shred the chicken and set aside. Remove about 2 cups of chili from the slow cooker and puree in a blender; return the pureed chili to the slow cooker and stir to combine. (Alternately, you can use an immersion blender right in the pot--just be sure to leave some whole beans). Return the shredded chicken to the slow cooker, along with the sour cream and Monterrey Jack cheese. Just before serving, stir in the cilantro.