White Chicken Chili

1 pound boneless skinless chicken thighs, cut in bite-size pieces
1 cup dried great northern beans, rinsed and sorted
1 medium onion, chopped (1/2 cup)
1 garlic clove, minced
2 teaspoons dried oregano leaves
1/2 teaspoon salt
10.75-ounce can condensed cream of chicken soup
5 cups water
1 teaspoon cumin
1/4 teaspoon hot pepper sauce (such as Tabasco)
4.5-ounce can chopped green chilies
sour cream, optional
chopped avocado, optional

1. In a 3.5 or 4-quart slow cooker, combine chicken, beans, onion, garlic, oregano, salt, soup, and water. Mix well.
2. Cover and cook on low for 9 to 10 hours.
3. Just before serving, stir in cumin, hot pepper sauce, and chilies.
   

Serve with additional hot pepper sauce, sour cream, and avocado.

Serves six.

Try crumbling cornbread into the chili and topping it with grated cheese. Delicious!