White Chicken Chili

1 medium onion, chopped

2 tablespoons olive oil

3 cups chicken broth

12 chicken tenderloins, sauteed lightly in olive oil and cut into bite-size pieces (I like to snip out the white tendon first)

1 (4oz.) can of green chiles

1 teaspoons ground cumin

1/2 teaspoon garlic powder

1/4 teaspoon pepper

1 teaspoon dried oregano

3 (15-ounce) cans of mixed beans-great Northern beans and navy beans,drained

3/4 cup sour cream

1 1/2 cups shredded Monterey Jack Cheese

Tabasco, optional

In a large stockpot, over medium heat, saute onions in oil until tender. Stir in remaining ingredients except sour cream and cheese.

Simmer for 30 minutes, stirring frequently. Shortly before serving, add sour cream and cheese. Stir until cheese is melted.

—submitted by Jackie Smith