I like spice, as in HOT.  I order my chicken wings extra hot.  I make my steamed cabbage spicy.  And when I made this chili, I made it reflective of my taste.  My mom, who took a bowl home, thought it was too hot.  I would agree that if you don't like hot food, cut back on the chilies and cayenne pepper because, I made it spicy.

But it was ole so good!

White Chicken Chili

1 medium onion, chopped
2 cloves garlic, minced
1 Tablespoon olive oil
3 boneless chikcen breast
salt and pepper
2 (14-oz) cans chicken broth
1 (4.5-oz) can chopped green chilies
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon cayenne pepper
2 (14.5-oz) cans great Northern beans, drained, divided
1 (4-oz) cup shredded Monterey Jack cheese

Preheat oven to 375 degrees and lightly spray a baking sheet with non-stick spray.  Season chicken with garlic powder, salt and pepper.  Bake until cooked through and no longer pink.  Chop into small pieces.  In a large saucepan over medium heat, cook the onion and garlic in oil for 10 minutes or until onions are tender.  Add chopped chicken, chicken broth, green chilies, cumin, oregano, and cayenne pepper; bring to a boil.

Reduce heat to low.  With a potato masher or the back of a large spoon, mash one can of beans until smooth.  Add to saucepan.  Add remaining beans to saucepan.  Simmer for 20-30 minutes or until heated thoroughly.  Top each serving with cheese.