White Chicken Chili with Great Northern Beans - Hearty Soups

2 pounds boneless, skinless chicken breasts

5 tablespoons olive oil

2 cups chopped onions

4 cloves garlic, minced

1 tablespoon cumin

1/4 teaspoon cayenne pepper, or to taste

1 teaspoon oregano

1 teaspoon salt, or to taste

2 jalapeno peppers, seeded and minced (fresh or canned)

2 cups canned chicken broth

1 24-ounce jar Randall Great Northern Beans, drained and rinsed

2 cups shredded white cheddar cheese

Wash and trim the chicken breasts. Cut, crosswise into small strips. Heat 3 tablespoons of the olive oil in a heavy pot. Sauté the chicken, stirring over high heat just until cooked through, about 5 minutes. Remove with a slotted spoon to a side dish.

Add the remaining oil to the pot and sauté the onions, garlic, cumin, and cayenne, stirring for 5 minutes. Stir in the oregano, salt, jalapeno peppers, chicken broth, and Randall Beans. Bring to a boil and cook for 15 minutes. Stir in the cheese, stirring until melted. Return chicken to the pot and cook for 5 minutes. Serve topped with a dollop each of sour cream and salsa and a sprinkling of chopped cilantro. Serves 8 to 10.