Ruby Tuesday's White Chicken Chili

6 c chicken stock
1 lb great northern bean (soaked in water overnight)
2 med onions, chopped
6 c chicken, diced cooked
2 jalapeno peppers, seeded & diced
2 chili peppers, diced
1 1/2 tsp oregano
2 tsp cumin
1/4 tsp cayenne pepper
2 garlic cloves, minced
1 c salsa
1 tbsp vegetable oil
1 pinch salt - to taste

1.  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.
2.  Saute pepper, spices and remaining onions and garlic in the oil and add to the chili.
3.   Simmer for one more hour.
4.  Garnish with sour cream, Monterey Jack cheese and fresh chopped cilantro.