White Chili

1/2 c. chopped onion
1/2 c. chopped green pepper
2 Tbsp. olive oil
2 cans (15.5 oz.) great northern beans, rinsed and drained
2 cans (1o.75 oz.) cream of chicken soup
1-1/3 c. milk
1/4 c. chopped green chilies
2 garlic cloves, minced
1 tsp. ground cumin
2 c. diced cooked chicken
shredded Monterey Jack cheese

In a large saucepan, saute onion and green pepper in oil until tender. Stir in the beans, soup, milk, chilies, garlic, and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Stir in chicken; heat through. Garnish with cheese and jalapenos if desired.