White Chicken Chili

Ingredients:
1 medium onion, chopped
1 Tablespoon olive oil
2 cloves garlic, minced
4 boneless skinless chicken breast (4oz. each), cubed
2 cans chicken broth
1 can (4oz) chopped green chilies
2 teaspoons ground cumin
2 teaspoons dried ground oregano
1-1/2 teaspoons cayenne pepper
3 cans (14 1/2 ounces each) great northern beans, drained, divided
1 cup shredded Monterey Jack cheese

Directions:
1.  In a large saucepan over medium heat, cook onion in oil for 10 minutes or until tender.  Add garlic; cook 1 minute longer.  Add the chicken, chicken broth, green chilies, cumin, oregano, and cayenne pepper; bring to a boil.

2.  Reduce heat to low.  With a potato masher, mash one can of beans until smooth.  Add to saucepan.  Add remaining beans to saucepan.  Simmer for 20-30 minutes or until heated thouroughly.

3.  Top each serving with cheese.

Makes about 2 1/2 quarts

NOTES:  I buy my chicken at Costco and they are WAY to big to use four.  Next time, I would use 2 and cube it smaller.  Joe also said that he would have liked another can of beans.  If you're not into spicy food you may want to cut down the cayenne pepper to 1 tsp.  I loved it the way the recipe said, but it did have a kick to it.