White Chicken Chili

1 (15oz) can of Great Northern Beans, drained
1 (15oz) can of Pinto beans, drained
1 1/2 cups chicken broth
2 cloves garlic, minced
1 cup chopped onion
1 tbsp. black pepper
1 tsp. salt
1 tbsp. dried oregano
1 tbsp. ground cumin
1 (7 oz.) can diced green chilies
5 c. shredded cooked chicken breast
1 to 2 cups chicken broth
1/2 cup sour cream
2 tbsp. fresh chopped cilantro
grated colby jack cheese, to taste

In slow cooker, combine beans, 1 1/2 cups chicken broth, garlic, onion, black pepper, salt, oregano, cumin. Cover and cook on LOW for 4 to 6 hours. Stir occasionally. Stir in green chiles, chicken and 1 cup chicken broth. If more broth is desired, add more chicken broth. Cover and simmer for 1 hour. Stir in cilantro and sour cream, top with cheese and serve.

Note: This has a pretty nice heat to it, but if you like things really spicy, you can add a finely chopped jalapeno or serrano pepper right before the last 1-hour simmering stage. Also, if the chili turns out too runny, stirring shredded cheese directly into it will thicken it up, if you're sure everyone you're serving likes cheese.