Ruby Tuesdays Restaurant White Chicken Chili Soup Recipe

6 C. Chicken stock
1 lb. Bag Great northern Beans (soaked in water overnight)
2 medium Spanish Onions, chopped
6 C. diced cooked Chicken
2 Jalapeno peppers, seeded diced
2 diced chili peppers
1 ½ tsp. Oregano
2 tsp. Cumin
¼ tsp. Cayenne Pepper
2 Garlic cloves, minced
1 C. Salsa
1 Tbsp. Vegetable oil
Salt to taste

Preparation:
Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently. Add chicken and salsa. Saute pepper, spices, and the remaining onions and garlic in the oil and add to the chili. Simmer for one more hour. Garnish with Sour cream on Monterey Jack Cheese.