White Bean Chicken Chili... in honor of the approaching cold front

I am aiming to get back on track as far as my blog is concerned.  I have cooked so many new things, but life hasn't allowed for much time to post to the blog.  The weather is set to be significantly cooler beginning tomorrow, so I got into the spirit tonight by making a big batch of White Bean Chicken Chili.

Ingredients:
2 tbsp. olive oil
1 white onion, chopped finely
2 cloves garlic, minced
1 32 oz. container chicken broth
1/2 jar tomatillo salsa verde
1 16 oz. can diced tomatoes, drained
1 7 oz. can diced green chilies, drained
1 15 oz. can great northern bean, drained
1 rotisserie chicken, shredded
1/2 tsp. oregano
1/2 tsp. cumin
1/4 tsp. chili powder
1/4 tsp. cayenne pepper
pinch of salt and black pepper
Optional- Shredded cheddar, sour cream, cilantro

Directions:
Heat the olive oil in a large stock pot over medium high heat and sautee the garlic and onion until soft.  Stir in the broth, tomatillo salsa, tomatoes, chilies, and spices.  Bring to a boil, then simmer for about 10 minutes.  Add the chicken and beans to the pot and add salt and pepper as needed.  Allow to simmer for 30 minutes. Serve topped with cheddar, sour cream, and cilantro if desired.

White Bean Chicken Chili