White Chicken Chili

2 lbs chicken quarters (When I made it for home group, I used 4 boneless chicken breast.)
3 cans Great Northern Beans
2 cans diced tomato & green chiles (I used mild Rotel)
2 tablespoons garlic
1 teaspoon chili powder
3 teaspoons cumin
1 teaspoon oregano
5 cups chicken broth
3 cups shredded Monterey Jack cheese
1 teaspoon salt
1 teaspoon pepper
1 cup chopped fresh cilantro (I only put half a cup.)
1 cup (8oz.) sour cream

Boil chicken for at least 1 hour. De-bone and shred chicken. Strain broth. Bring broth to a boil. Add chicken, beans, tomato and green chilis, garlic, chili powder, cumin, oregano, salt, pepper, and cilantro. Gradually, stir in cheese, making sure it is melted. After cheese has melted, add sour cream and make sure that melts all the way. Simmer for about 15 minutes. Serve topped with Monterey Jack cheese.

When Larra made this at the lake, we had a 20 plus people there, so she served it over rice to make it go further. It was a great with rice too if you wanted to add something.

The recipe as is makes A LOT. I would say it serves about 10, but that is a guess based from serving it at home group that night.