Easy White Chicken Chili

1 tablespoon olive oil

3 skinless, boneless chicken breast halves

1 large onion, chopped

2 cloves garlic, minced

5 ¼ cups chicken broth

3 (15 ounce) cans cannellini (white kidney) beans, rinsed and drained

2 (4 ounce) cans chopped green chiles

1 tablespoon dried oregano

1 teaspoon ground cumin

2 pinches cayenne pepper, or to taste

¼ cup chopped fresh cilantro, or to taste

½ cup shredded Monterey 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.