White Chicken Chili

1 lb. boneless chicken breasts
1/3 cup chopped onion
2 cloves garlic, minced
2 T. vegetable oil
14 oz. chicken broth
1(4 oz.) can choipped green chiles
1 (15 oz) can great nothern beans
2 jalepenos, seeded and minced
1/2 t. oregano
1 1/2 t. ground cumin
1 1/2 cups shredded Monterey Jack cheese
1/3 cup chopped tomatoes
2 T. cilantro
12 tortilla chips

Rinse chicken and pat dry. Saute the onion and garlic in oil in a saucepan until tender. Add chicken broth and chicken. Simmer for 15-20 minutes or until chicken is cooked through. Remove the chicken to a work surface. Let stand until it is cool. Coarsely chop the chicken, return to saucepan. Add the next five ingredients. Simmer for 30-40 minutes. Sprinkle the cheese into each 4 soup bowls. Ladle the chili in the bowls. Top with tortilla chips, tomatoes, and cilantro.

4 servings

Note: I always double the recipe. It is so good!