Phil's Creamy White Chili

1 cup chopped onion
2 cloves garlic, minced
2-1/2 teaspoons ground cumin
1/2 teaspoon dried oregano, crushed
2 teaspoons olive oil
4 cooked chicken breasts, skinned, boned and cubed
2 cups chicken broth
1 cup water
1 teaspoon lemon pepper
1 (4-ounce) can diced green chilies, undrained (optional)
2 tablespoons lemon juice
2 (15-ounce) cans Great Northern beans, undrained
2 (9-ounce) packages frozen shoepeg white corn, thawed
2 cups shredded Monterey Jack cheese
1/2 cup whipping cream
1 cup sour cream
Tortilla chips
Sliced green onions

* Sauté onion, garlic, cumin and oregano in olive oil in large saucepan until 
onion is tender.

* Cut chicken breasts into 1/2-inch pieces. Add chicken pieces and all 
remaining ingredients except cheese. Bring to a boil. Reduce heat to low; 
cover and simmer 30 minutes. Stir in cheese until melted. Serve with tortilla 
chips and a garnish of chopped green onions.

Makes 8 servings.

SOURCE: Philip Potempa