White Bean Chili

• 1 tablespoon olive oil

• 3 skinless, boneless chicken breast halves

• 1 large onion, chopped

• 2 cloves garlic, minced

• 5 ¼ cups chicken broth

• 3 (15 ounce) cans cannellini beans, rinsed and drained

• 2 (4 ounce) cans chopped green chiles

• 1 tablespoon dried oregano

• 1 teaspoon ground cumin

• 2 pinches cayenne pepper, or to taste

• ¼ cup chopped fresh cilantro, or to taste

• ½ cup shredded Monterey Jack cheese, or to taste

• salt to taste

Directions

Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until chicken is browned on both sides, about 5 minutes.Transfer chicken to a cutting board; cut into 1-inch pieces.

Return chicken pieces to the Dutch oven. Add chicken broth, cannellini beans, green chiles, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 40 minutes.