White Chicken Chili

1-2 lbs chicken cooked and shredded
1 T. Olive oil
2 -4oz. Cans green chiles
2 med. Onions chopped
3 c. shredded Montery Jack cheese
4 garlic cloves, minced
2 t. ground cumin 3 cans (16 oz.) Great Northern beans*
1 ½ t. oregano
1/4 t. cayenne pepper
3 cans chicken broth (or 4c. Water with 4 bouillon cubes)
s&p to taste

Heat oil. Add onions. Saute. Stir in garlic, cumin, oregano, pepper, & green chiles. Stir in undrained beans. Bring to boil. Reduce heat and add chicken and cheese and stir until cheese is melted. Serves 10 people.

*Can use 1 lb. Dry beans. Soak overnight. In morning rinse and then simmer in broth and garlic for 3 hours (or until tender) before adding to soup.