White Chicken Chili

Here's another great dish I made recently. I get tired of traditional chili so this is just a little different, and delicious! The amounts here make a lot of soup. I always like to have enough for 2 or 3 days.

2 Tbsp oil
2 small onions, chopped
1 jalapeno, finely diced
3 large garlic cloves, minced
8 cups chicken broth
1 tsp cumin
1 tsp oregano
1 tsp black pepper
1 tsp salt
3 cans Great Northern beans, drained and rinsed
2  4oz. cans chopped green chilies
4 cups cooked chicken, chopped or shredded
1 cup half & half
1/2 cup sour cream
8 oz. pepper jack cheese, grated

Saute onion, jalapeno and garlic in oil until tender. Add broth and seasonings. Bring to a simmer. Add beans, chilis, chicken, half & half and sour cream. Bring back to a simmer and cook for about 15 minutes or until heated through. Add about half of cheese and stir to combine. Reserve the rest of the cheese as a garnish when serving.