Chicken Chili

1 Tablespoon olive oil
2 Medium onions, chopped
4 Garlic cloves, minced
2 (4 oz) Cans chopped mild green chilies
2 Teaspoons ground cumin
1 1/2 Teaspoons dried oregano, crumbled
1/4 Teaspoon cayenne pepper
3 (16 oz) Cans great northern beans, undrained
3 Cans chicken broth
4 Cups cooked chicken, chopped
3 Cups grated Monterey jack cheese

Heat oil in large pot over medium high heat, add onions and saut� until translucent, about 10 minutes.
Stir in garlic, then chilies, cumin, oregano, and cayenne and saut� 2 minutes. Add undrained beans and broth and bring to a boil.
Reduce heat and add chicken and cheese to chili and stir until cheese melts.
Season to taste with salt and pepper and ladle into bowls.