White Chicken Chili

4 chicken breasts, cooked and diced 
1 can black eyed peas (drained and rinsed) 
2 cans Northern White beans (drained) 
48 oz chicken broth (6 C) 
2 cloves of garlic 
1 medium red onion (diced) 
1 4oz can of green chilis 
2 tsp cumin 
1 ½ tsp oregano 
1/8 tsp cayenne pepper 
Grated Monterey Jack cheese to top (optional) 
Sour Cream to top (optional) 
  
Sauté chicken in olive oil until cooked through.  Dice chicken. Drain all cans of beans. Add all ingredients to a Ziploc bag. Freeze. To prepare: Use large soup pot and bring to a boil.  Turn down heat and simmer at least 15 minutes.  Serve with Monterey Jack cheese and sour cream.