2 lb. boneless skinless chicken breasts
1 tbsp. olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 (4 oz.) cans chopped mild green chiles
2 tsp. ground cumin
1 1/2 tsp. dried oregano, crumbled
1/4 tsp. cayenne pepper
3 (16 oz.) cans Great Northern white beans
6 c. chicken stock or 14 1/2 oz. cans broth
3 c. grated Monterey Jack cheese
salt and ground black pepper to taste
sour cream to taste

Place chicken in a large heavy saucepan. Add cold water to cover and bring to simmer. Cook until just tender, about 15 minutes; drain and place on plate or rack to cool.

While chicken cools, heat oil in same pot over medium-high heat. Add onions and sauté until translucent, about 5 minutes. Stir in garlic, chiles, cumin, oregano and cayenne and sauté 2 minutes. Add undrained beans and stock. Bring to a boil. Cut chicken into cubes. Reduce heat under pot. Add chicken and cheese and stir until cheese melts. Season to taste with salt and pepper. Ladle chili into bowls and garnish with sour cream.

Per serving: 516 calories, 49 grams protein, 19 grams fat (percent calories from fat, 34), 36 grams carbohydrates, 111 milligrams cholesterol, 666 milligrams sodium, 8 grams fiber.

Note: Good over corn chips.