White Chicken Chili

Chad is such a lover of white chicken chili. I have been trying different recipes and this is my favorite so far. It's also very easy. It's not to spicy for the younger crowd but you can definetely tweek the recipe so it could be.

1 tbsp canola oil
1 large onion chopped
1 lb boneless skinless chcken breasts, cut into bite-size pieces
3 cans chicken broth
2 cans cannellini beans, drained (couldn't find them so I used white beans and G. Northern beans)
1 can chopped green chilies (you can add 1 more can for a little more spice)
1 tsp dried oregano leaves
1/2 tsp ground cumin
(can add a dash of cayenne if you like)
1 1/2 cups shredded Monterey Jack cheese
Chopped Cilantro (did you know you can buy dried cilantro? I love it)

In 4 qrt sauce pan or dutch oven heat oil over med-high. Add onion, garlic and chicken. Cook and stir until chicken isn't pink. Add remaining ingredients except Cheese. (I used dried cilantro so I added it with rest.) If using fresh wait till you add the cheese. Heat to boiling and then reduce heat and simmer 10 -15 mins, stirring occasionally. Add cheese and cilantro, stir until cheese is melted and enjoy with some tortilla chips or a flour tortilla.