1 c. onion, diced 1 tsp. olive oil 1 4-oz. can chopped green chiles, undrained 2 cloves garlic, minced 1 1/2 tsp. ground cumin 2 15-oz. cans great Northern beans, drained and rinsed 3 1/2 c. chicken broth 2 c. cooked chicken, chopped (rotisserie chicken can be used) 1 c. (4-oz.) Wisconsin Monterey Jack Cheese*, coarsely grated and divided 1 c. (4-oz.) 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.