Ingredients

• 1 pound boneless skinless chicken breasts, chopped
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 cans (14 ounces each) chicken broth
• 1 can (4 ounces) chopped green chiles
• 2 teaspoons ground cumin
• 2 teaspoons dried 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
• Sliced jalapeno pepper, optional

Directions

1. In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; 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 chicken is no longer pink and onion is tender.
3. Top each serving with cheese and, if desired, jalapeno pepper.
4. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

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