White Bean Chicken Chili

6 to 8 boneless chicken breasts

1 Tbsp. olive oil

1 medium onion, chopped

2 garlic cloves, chopped

1 can (4.5 oz.) chopped green chilies

2 tsp. ground cumin

1 ½ tsp. dry oregano

¼ tsp. cayenne pepper

3 (16 oz.) cans Great Northern beans

6 cups chicken stock or broth (I use Swansons)

3 cups grated Monterey Jack cheese

Salt and pepper to taste

*For richer chicken stock I add about 1 or 2 Tbsp. of Vigo brand chicken soup base, but any brand would be fine.

Boil or steam chicken breast until tender. Cool slightly and then tear/shred into bite sized pieces. Set aside. In large soup pot, heat olive oil. Add onions, garlic, chilies, cumin, oregano, and cayenne. Sauté 2 minutes, or until onions are tender. Add chicken stock and soup base. Bring to a boil then reduce heat. Add chicken bites and then undrained beans. Heat until very hot, and then add the shredded cheese. Stir occasionally and gently until the cheese is melted.

Can serve additional shredded cheese for the top, or sour cream.

Preparation time: Approximately 1 hour