White Bean Chili

1 pound dried Navy beans
2 medium onions, chopped
1 T olive oil
3 (4.5 oz) cans chopped green chiles, undrained
4 cloves garlic, minced
2 tsp. ground cumin
2 tsp. dried oregano
6 cups chicken broth
5 cups chopped cooked chicken breast
3 cups (12 oz) shredded Monterey Jack cheese with jalapeno peppers
½ tsp. salt
¼ tsp. pepper
¼ cup chopped fresh cilantro (optional)

Sort and rinse beans, place in a large Dutch oven.  Cover with water 2 inches above beans, let soak overnight.  Drain; set beans aside.
Saute onion in hot oil in Dutch oven over medium-high heat until tender.  Add green chiles and next 3 ingredients; cook 2 minutes, stirring constantly.  Add beans and chicken broth.  Bring to a boil; cover, reduce heat, and simmer 2 hours or until beans are tender, stirring occasionally.
Add chicken, 1 cup cheese, salt, and pepper.  Bring to a boil; reduce heat, simmer, uncovered, 10 minutes, stirring often.  Stir in cilantro, if desired.
To serve, ladle chili into individual soup bowls.  Top each serving with remaining 2 cups cheese.  Yield:  13 cups

Note:  Sarah King modifications:
    Substitute 1 tsp. onion powder for chopped onions
    Substitute 1 tsp. garlic powder for minced garlic
    Reduce cans of chopped green chiles to 2 cans-she uses Old El Paso brand
    Omits salt because of salt in the chicken bouillon used for chicken broth