Claudine's October Meal: White Chili

3 medium onions, chopped
2 garlic cloves, minced
1 Tbsp. olive or vegetable oil
2- 12.5 oz. cans of chicken, drained
2 cans (15 0z. each) white kidney beans, rinsed and drained
1 can (15 oz.) garbanzo beans, rinsed and drained
2 cups chicken broth
1 can (4 oz.) chopped green chillies
2 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. chili powder

In a skillet, saute the onions and garlic in oil until tender. Transfer to a slow cooker. Add the chicken, beans, broth, green chillies, cumin, oregano, salt and chili powder; stir well. Cover and cook on low for 6-7 hour or until bubbly. Serve over corh chips; top with cheese and sour cream.