White Chili
alt.wisdom/Annie/2002
Yield: 8 servings or two quarts

3 medium onions chopped
2 garlic cloves, minced
1 tbsp. olive oil or vegetable oil
4 cups cubed cooked chicken or turkey
2 cans (15 oz. each) white kidney beans or cannelli beans, rinsed and drained
1 can (15 oz. ) garbanzo beans, or chickpeas, rinsed and drained
2 cups chicken broth
1 can (4 oz.) chopped green chilies
2 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. cayenne pepper
1/4 cup minced fresh cilantro or parsley
Corn chips, shredded Monterey Jack cheese and sour cream.

In a skillet saute the onions and garlic in oil until tender. Transfer to a slow cooker. Add the chicken, beans broth, green chilies, cumin, oregano, cayenne and salt; stir well.

Cover and cook on low 6-7 hrs. or until bubbly. Stir in cilantro. Serve over corn chips; top with sour cream and cheese.