Abby's White Chicken Chilli

1 lb chicken, cut up into small chunks
1 cup chopped onion
1 can (or the equivalent) chicken broth I used the broth leftover from when I boiled my chicken)
2 cloves of garlic, chopped finely I used storebought minced garlic about 1 tbsp
2 tsp Cumin seed (ground will not withstand long cooking as well) I skipped this and just used a packed of “white chicken chili” seasoning from the store
1/2 tsp dried oregano leaves
3 -15oz cans white beans (great northern or cannellini), drained and rinsed
1 or 2 chopped red, green or yellow bell peppers, or combination
jalapeno chili peppers, fresh, jarred or canned, optional or ‘to taste’ (depending on how much heat you like!)
if you like, add a little milk or 1 can of cream of chicken soup to make it creamier and also to cut down on the spice!
Preparation:
I added all the ingredients to the large pot I used to sautee the onions and garlic and then I let it simmer for an hour or two. 
You can do this recipe in a crockpot, it’ll just cook a little longer, probably 3-5 hours
Now here is the important part if you don’t want mushy chili.. Add the bell peppers and jalapeno peppers (if using) no earlier than the last hour or hour and a half before serving.
Top each serving with shredded Monterey jack cheese and or broken tortilla chips if desired, and sour cream.