1 cup onion, diced
1 teaspoon olive oil
1 4-ounce can chopped green chiles, undrained
2 cloves garlic, minced
1 1/2 teaspoons ground cumin
2 15-ounce cans great Northern beans, drained and rinsed
3 1/2 cups chicken broth
2 cups cooked chicken, chopped (rotisserie chicken can be used)
1 cup (4 ounces) Wisconsin Monterey Jack Cheese*, coarsely grated and divided
1 cup (4 ounces) Wisconsin Colby Cheese, coarsely grated and divided
Toppings: crushed corn chips, sour cream, chopped green onions, olives, chopped tomatoes, oyster crackers, goldfish crackers, bacon
Cook onion in hot oil in heavy stock pan (Dutch oven) over medium-high heat, stirring until tender. Add green chiles, garlic and cumin; cook 2 minutes, stirring constantly. Add beans and chicken broth, stirring well. Bring to boil; reduce heat, and simmer 20 minutes.
Add chicken, 1/2 cup Monterey Jack and 1/2 cup Colby Cheese; simmer over low heat 10 minutes more.
Ladle chili into bowls. Top each serving with remaining cheeses and desired toppings.
*Or use Pepper Jack or Jalapeño Jack.