Prize-winning White Chicken Chili

1 tablespoon olive oil

1 medium onion, chopped

4 garlic cloves, diced

2 cans (4 ounces each) green chiles, chopped

2 teaspoons ground cumin

11/2 teaspoons oregano

1/4 teaspoon cayenne pepper (optional)

3 cans (15 ounces each) Great Northern beans, undrained

6 cups chicken broth

2 large boneless chicken breasts, cooked and shredded

12 ounces Monterey Jack cheese, grated, divided

Toppings

Sour cream

Green onions, chopped

Heat olive oil in deep skillet and sauté onions until translucent. Add garlic, chiles, cumin, oregano and cayenne; saute 2 minutes more, stirring well. Add beans with liquid and chicken broth. Bring to boil, reduce heat and simmer 2 hours, uncovered.

Add shredded chicken and 1 cup grated cheese; stir until cheese has melted and chicken is heated through. Serve with remaining cheese, sour cream and green onions.

Serves six to eight.