1 tablespoon olive oil 3 skinless, boneless chicken breast halves 1 large onion, chopped 2 cloves garlic, minced 5 1/4 cups chicken broth 3 (15 ounce) cans cannellini (white kidney) beans, rinsed and drained 2 (4 ounce) cans chopped green chilies 1 tablespoon dried oregano 1 teaspoon ground cumin 2 pinches cayenne pepper, or to taste 1/4 cup chopped fresh cilantro, or to taste 1/2 cup shredded Monterrey Jack cheese, or to taste salt to taste
Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side. Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the Dutch oven; add chicken broth, cannellini, green chilies, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes. Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. Season with salt to serve.