White Chicken Chili

1 tablespoon canola oil

1 medium onion diced

4 cloves garlic minced

3 cups low sodium chicken broth

2 -15-ounce cans cannellini beans, drained and rinsed

1 15 ounce can Navy beans, drained and rinsed

3 cups diced cooked chicken, or you can use a rotisserie chicken

1 4 ounce can of diced green chiles

1

¼ teaspoon cayenne pepper

2 teaspoons Cumin

1 teaspoon oregano

salt and pepper to taste

1 cup shredded Monterey Jack cheese

Heat oil over medium heat in a large saucepan add onion and sauté 3 to 4 minutes. Add garlic and cook 1 minute more.  Take one can of cannellini beans and1 cup of chicken broth and puree with a hand blender, add this and all other ingredients except the cheese to the pan bring to a boil. Turn down heat and simmer for 30 minutes. Serve with the grated cheese.