Southwestern White Chili

1 c chopped onion (1/4 C dehydrated onions)
4 cloves garlic, minced
2 tsp ground cumin
1 tsp dried oregano, crushed
1/4 tsp ground red pepper
3, 15.5 oz cans great northern (white) beans, drained and rinsed (1 lb or 2.5 c dried white beans, cooked and rinsed)
2, 4 oz cans diced green chili peppers
4 C chicken broth
3 C chopped cooked chicken (3, 10 oz cans of chicken)
2 C shredded Monterey Jack cheese (8 oz)
Sour Cream
In a 3 1/2 to 6 quart slow cooker place the onion, garlic, cumin, oregano, red pepper, beans, chili peppers, broth and cooked chicken. Stir to combine. Cover and Cook on low heat setting for 7 to 8 hours or on high setting for 3.5-4 hours. Stir in the cheese until melted. Ladle chili into 8 bowls. If desired, top with sour cream and sprinkle additional chili peppers or chives.