2 pounds boneless, skinless chicken breasts
5 tablespoons olive oil
2 cups chopped onions
4 cloves garlic, minced
1 tablespoon cumin
1/4 teaspoon cayenne pepper, or to taste
1 teaspoon oregano
1 teaspoon salt, or to taste
2 jalapeno peppers, seeded and minced (fresh or canned)
2 cups canned chicken broth
1 24-ounce jar Randall Great Northern Beans, drained and rinsed
2 cups shredded white cheddar cheese


Garnishes:
sour cream
tomato salsa
chopped fresh cilantro


Wash and trim the chicken breasts. Cut, crosswise into small strips.
Heat 3 tablespoons of the olive oil in a heavy pot. Sautè the chicken, stirring over high heat just until cooked through, about 5 minutes. Remove with a slotted spoon to a side dish.
Add the remaining oil to the pot and sautè the onions, garlic, cumin, and cayenne, stirring for 5 minutes. Stir in the oregano, salt, jalapeno peppers, chicken broth, and Randall Beans. Bring to a boil and cook for 15 minutes.
Stir in the cheese, stirring until melted.
Return chicken to the pot and cook for 5 minutes.
Serve topped with a dollop each of sour cream and salsa and a sprinkling of chopped cilantro.
Makes 8 to 10 servings.