White Chili

4 cups of cooked Natural Chicken Breast, diced
1 Jar (48 oz.) Great Northern Beans
2 Cans (15 or 16 oz.) Chicken Broth
1 medium Onion chopped
1 tablespoon of Vegetable or Olive Oil
2 cans (4 oz. each) chopped Green Chili
1 teaspoon ground Cumin
1 � teaspoon Oregano
� teaspoons Cayenne Pepper
3 cups Monterey Jack Cheese, grated

Saute onions in oil until tender. Add chilis, cumin, oregano and cayenne pepper and mix thoroughly. Place in Dutch Oven or large soup pot and add beans, broth and chicken. Mix thoroughly. Bring to boil, then reduce heat and simmer one hour. Top bowls of chili with cheese. Serve with tortilla chips. Serves 10.