White Chicken Chili

6 cups chicken broth (48 oz.)
4 cups cooked, diced chicken * (use 1 bag Tyson frozen diced chicken)
2 cans diced green chilies
4 15 oz cans great northern or other white beans, rinsed and drained
1 onion, diced
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon red pepper
1 Clove garlic, minced

Instructions: combine all ingredients in large pot. bring to a boil, then simmer until the beans have "popped", thickening soup. To thicken quicker, use potato masher to mash beans as the chili simmers. Adjust spices and add salt according to your taste. Serve with reduced fat sour cream, salsa, grated 2% mexican blend or jack cheese, and light tortilla chips.