White Chicken Chili

Serves 8
1 tbsp. vegetable oil
1 cup chopped onions
2 tsp. minced garlic
1 lb. boneless skinless chicken breasts, cut into 1" pieces
5 ½ cups chicken broth
30 oz. canned cannellini beans, rinsed and drained
9 oz. canned diced green chiles, drained
1 tsp. dried oregano leaves
1/2 tsp. cumin
1 1/2 cups shredded Monterey Jack cheese
- chopped fresh cilantro

In a large Dutch oven or stockpot, heat oil over medium-high heat until hot. Add onions, garlic and chicken, cooking until chicken is no longer pink. Stir in remaining ingredients except cheese and cilantro. Bring to a boil; reduce heat to low and simmer 15 min., stirring occasionally. Serve garnished with cheese and cilantro.