Easy White Chicken Chili

• 1 tablespoon olive oil
• 3 skinless, boneless chicken breast halves
• 1 large onion, chopped
• 2 cloves garlic, minced
• 5 ¼ cups chicken broth
• 3 (15 ounce) cans cannellini beans, rinsed and drained
• 2 (4 ounce) cans chopped green chiles
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 2 pinches cayenne pepper, or to taste
• ¼ cup chopped fresh cilantro, or to taste
• ½ cup shredded Monterey Jack cheese, or to taste
• salt to taste

Directions

1. Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until chicken is browned on both sides, about 5 minutes.
2. Transfer chicken to a cutting board; cut into 1-inch pieces.
3. Return chicken pieces to the Dutch oven. Add chicken broth, cannellini beans, green chiles, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 40 minutes.
4. Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese.
5. Season with salt to serve.