White Chili

3 Medium onions,chopped
2 garlic cloves, minced
1 Tablespoon olive oil
4 cups cubed cooked chicken
2 cans (15 ounces each) white kidney or cannellini
beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas,
rinsed and drained
2 cups chicken broth
1 can (4 ounces) chopped green chilies
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup minced fresh cilantro
Corn chips, shredded monterey jack cheese and sour cream

In a skillet, saute the onions and garlic in oil until tender. Transfer to a slow cooker. Add the chicken, beans, broth green chilies, cumin, oregano, salt and cayenne; stir well. Cover and cook on low for 6-7 hours or until bubbly. Stir in the cilantro. Serve over corn chips; top with cheese and sour cream. yield 2 quarts

This recipe is simple and Yummy!
I don't add all the onions that is too many for me.