White Chili

2 tablespoons olive oil
1 Med. onion, chopped
4 cloves garlic, minced
4 cooked, boneless chicken breast half, chopped fine
1 (14.5 ounce) can chicken broth
2 chicken bullion cubes
2 cups half and half
2 (4 ounce) cans canned green chile peppers, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1 1/2 teaspoons cayenne pepper
1/2 pound dried navy beans, picked over

In a large kettle soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and return to kettle with cold water to cover by 2 inches. Cook beans at a bare simmer until tender, about 1 hour, and drain in colander.

Chili DIRECTIONS:
Heat oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, half and half, green chile peppers, cumin, oregano and cayenne pepper and bring to a boil.
Reduce heat to low and add the beans (mash at least one cup of beans before adding to pot). Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with the cheese.

Garnish:
A sprinkle of shredded Monterrey Jack cheese, sour cream, tomatoes, and bacon.

Serve with bread or tortilla chips.