White Bean Chili

Mmmm. White chili. I haven't had this in so long, and this is actually the first time I've made it. I got the recipe from a cookbook from my mom's church. She gave it to me in 2002, and it has so many good recipes in there. This is Aubrey's first time to have white chicken chili (that he remembers), and he's loving it.
My grocery store didn't have Monterey Jack cheese, so I used the Colby Jack instead.

Ingredients:
1 pound dried great northern beans
2 medium onions
1 Tbsp olive oil
3 (4.5 ounce) cans chopped green chiles, undrained
4 cloves garlic, minced
2 tsp ground cumin
2 tsp dried oregano
6 cups chicken broth
5 cups chopped cooked chicken breast
3 cups (12-ounce) shredded Monterey Jack cheese with jalapenos
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup chopped cilantro (optional)

Directions:
Sort and rinse beans; place in large Dutch oven. Cover with water 2 inches above beans; soak overnight and drain. Saute onion in hot oil in Dutch oven over medium-high heat until tender. Add green chiles and next 3 ingredients. Cook 2 minutes, stirring constantly. Add beans and chicken broth. Bring to a boil. Cover, reduce heat, simmer 2 hours, or until beans are tender, stir occasionally. Add chicken, 1 cup cheese, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring often. Stir in cilantro, if desired. To serve, ladle chili into individual soup bowls. Top each serving with remaining 2 cups of cheese.
Yield 13 cups. One cup serving, 359 calories, 12.3g fat.