White Chili - image needed

White Chili
48 oz. cans white beans
4 c. cooked chicken breasts
1 T. olive oil
2 medium onions, chopped
4 garlic cloves, minced
8 oz. chopped mild green chilies
2 t. ground cumin
1 ½ t. dried oregano
¼ t. cayenne pepper
6 c. chicken broth
3 c. grated Monterey Jack cheese

Place chicken in heavy large saucepan.  Add cold water to cover and bring to simmer.  Cook until just tender, about 15 minutes.  Drain and cool.  Remove skin.  Cut chicken into cubes.  Heat oil in the same pot over medium-high heat.  Add onions and sauté until translucent, almost 10 minutes.  Stir in garlic, then chilies, cumin, oregano, and cayenne and sauté 2 minutes.  Add un-drained beans and stock and bring to boil.  Reduce heat and add chicken and cheese to chili and stir until cheese melts.  Season to taste with salt and pepper.  Garnish on high with sour cream if desired.