White Chicken Chili

White Chicken Chili
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
4 cooked, boneless skinless chicken breast, chopped
2 cans chicken broth
1 can green chilies
2 teaspoon ground cumin
2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
3 cans of great northern beans, drained, divided
1 cup shredded Monterey Jack cheese
Chopped jalapeno peppers

In a large saucepan over medium heat, cook the onions and garlic in oil
for 10 minutes or until onions are tender. Add chicken, chicken broth,
green chilies, cumin, oregano and cayenne pepper; bring to a boil.

Reduce heat to low. With a potato masher, mash one can of beans until
smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for
20-30 minutes or until heated thoroughly. Top each serving with cheese
and jalapeno peppers.