Spicy White Chili

2 C. finely diced onions
4 cloves garlic, pressed or finely minced
2 Tbsp. olive oil
4.5 oz. can diced green chilies
3 tsp. chili powder
1 tsp. dried oregano, crushed
1/8 tsp. cayenne pepper
3 15oz. cans white kidney beans, rinsed & drained
2 14.5 oz. cans chicken broth
5 C. cubed cooked turkey or chicken
salt to taste
4 oz. Monterey Jack cheese with jalapeno peppers, shredded

In a Dutch oven , cook onions and garlic in hot oil over medium-high heat 5-6 min., stirring often, until tender. Stir in chilies, chili powder, oregano, cayenne and salt; cook 1 min. Mash one can of beans; add all beans and broth to Dutch oven. Bring to simmering. Cook, covered, 10 min.
Stir in turkey; cook about 10 min., until heated through. Stir in cheese until melted.