White Chicken Chili

          1 tablespoon olive oil
          1 medium onion minced
          1 pound chicken breasts, chopped
          2 cloves garlic minced
          28 ounces chicken broth
          4 ounces chopped green chiles
          2 teaspoons ground cumin
          2 teaspoon dried oregano
          1/2-1 teaspoon cayenne pepper
          3 cans (14.5 ounce) great northern beans, drained and rinsed
          1 cup shredded Monterey Jack cheese

          In a Dutch oven over medium low heat add oil
          and onions and sauté until soft. Add chicken to
          pot, salt, pepper and paprika to taste. Increase heat
           to medium and brown chicken; add garlic and cook
          another 30 seconds. Add broth, chiles, cumin,
          oregano and cayenne pepper, bring to a boil. In a
          bowl mash half of the beans until smooth. Add the
          smashed and whole beans to pot and reduce heat to
          low and simmer uncovered for 45 minutes. Add 
          cheese and simmer another 15 minutes.