White Chili

1/4 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon olive oil
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2/3 cup milk
2 tablespoons chopped green chilies
1 garlic clove, minced
1/2 teaspoon ground cumin
1 cup diced cooked chicken breast
Shredded Monterey Jack cheese and sliced jalapeno peppers, optional

In a large saucepan, saute onion and green pepper in oil until tender. Stir in the beans, soup, milk, chilies, garlic and cumin. Bring to a boil.

Reduce heat; simmer, uncovered, for 30 minutes. Stir in chicken; heat through. Garnish with cheese and jalapenos if desired. Makes 3 cups.