White Chili

4 chicken breasts
1 T. olive oil
2 medium onions, chopped
4 cloves garlic, minced
2 (4oz) cans chopped green chilies
2 tsp. ground cumin
1 1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
3 (16 oz) cans white beans
5 c. chicken broth
3 c. (12oz) Monterey-Jack cheese, shredded

Place chicken in a heavy saucepan. Add cold water to cover and bring to a simmer. Cook until tender, about 15 minutes. Drain and cool. Shred into bite-size pieces. Heat oil in same pot over medium/high heat. Add onions and saute until translucent (10 minutes). Stir in garlic, then chilies, cumin, oregano, cayenne. Saute 2 mintes. Add undrained beans and broth and bring to a boil. Reduce heat, add chicken and cheese until cheese melts. Serve immediately. Garnish with sour cream and crushed tortilla chips.