White Chili

1 tbs. oil

1 lb. boneless skinless chicken breasts, cut up1 medium onion, chopped2 cloves garlic, minced1 (4-oz.) can chopped green chiles1 tsp. ground cumin1 tsp. dried oregano1/2 tsp. white pepper2 (15-oz.) cans white beans, such as navy, great northern, or cannelini, rinsed and drained1 (15-oz.) can white corn, drained (optional)3 c. chicken broth1 c. grated Monterey Jack cheeseSour cream, chopped green onions, chopped cilantro, and/or sliced avocado for toppingHeat oil in a soup pot and saute chicken, onions, and garlic until chicken is mostly cooked and onion is tender. Stir in chiles and spices. Add beans, corn (if desired), and broth and bring to boil. Reduce heat and simmer for 10-20 minutes. Add cheese and stir until cheese melts. Serve with desired toppings.(Serendipity Square by Glenda Edwards)