White Chicken Chili

2 medium white onions chopped
1/4 cup butter
1 Tbls garlic powder
1 Tbls oregano
1 Tbls cumin
1/2 tsp cayenne pepper
2 small cans diced green chiles
4 15 oz cans great northern beans (drained and rinsed)
3 cups chicken broth (2 cans)
1 chicken boullian cube (or 1 tsp)
4 cups cooked, diced chicken breast
2 cans white corn undrained (although I usually just use regular yellow corn)
1 cup water
1 32 oz package sour cream
grated cheddar cheese

In a large soup pot, melt butter and add onions. Saute until onions are tender, but not brown. Add all remaining ingredients except sour cream and cheese (I like it a little runny, so I always add a cup of 2 of water as well). Cook over medium head for 20-30 minutes or until flavors begin to meld. Add sour cream and cook 10 more minutes.

Serve hot with grated cheese on top. We also like to add tortilla chips.

Just a warning, this makes a lot of chili. I have a small family so I usually half it, and we always have left overs.