White Chicken Chili

I think this is Scarlett's recipe. I love it! It's from the CCK Cookbook on page 37. Does anyone have any good soup recipes?

1 cup chopped onion
2 lg. garlic cloves minced
2 1/2 tsp. ground cumin
1 tsp Cheyenne pepper*
1 tsp. crushed red pepper*
1/2 tsp. oregano
2 T. olive oil
4 cooked chicken breast, skinned, boned, cubed
2 cups chicken broth
1 cup water
1 tsp. lemon pepper
2 (4-oz) cans diced green chilies, drained
1 sm. jalapeno pepper thinly sliced*
2 T. lemon juice
2 (15-oz) cans great northern beans, undrained
salt/pepper to taste
chopped green onion
shredded Colby/Monterey Jack cheese
salsa
sour cream
tortilla chips

- Cook chicken in a covered skillet with water half way filling the pan (par boil) until done. Drain all water off, cut chicken into medium cubes, and set aside.
- Stir and cook onion, garlic, cumin, and oregano in olive oil in a large pot until onion is tender. Add all remaining ingredients including chicken.
- Bring to a boil. Reduce heat to low, cover and simmer 30 minutes. Top with shredded cheese, salsa, green onion and sour cream per preference. Serve with tortilla chips.

Recipe Note: Optional, if you don't like spicy food.

Also, often I will add another can of beans and substitute chicken broth for the water. I don't usually use the spicy ingredients. One day I'm sure I will.