Southwestern White Chili

1 cup chopped onion (1/4 C. dehydrated onions)

4 cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon dried oregano, crushed

½ teaspoon black pepper

1 teaspoon salt

1/4 teaspoon ground red pepper

3  15 1/2-ounce cans great northern (white) beans, drained and rinsed (or 1 lb. [2-1/2 cups] dried white beans, cooked and rinsed)

2  4-ounce cans diced green chili peppers

4 cups chicken broth

3 cups chopped cooked chicken (3  10 oz. cans of chicken; you can also use the water from the can as part of your chicken broth)

1 cup evaporated milk (or 1 cup plain yogurt or 1/2 cup whipping cream)

1. In a 3 1/2 to 6-quart slow cooker place the onion, garlic, cumin, oregano, red pepper, beans, 2 cans chili peppers, broth and cooked chicken. Stir to combine.

2. Cover and cook on low heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

3. Add evaporated milk (or plain yogurt or whipping cream) at the end of cooking time.

4. Ladle the chili into 8 bowls. If desired, top with sour cream and sprinkle shredded cheese or chives.