White Chipotle Chili

3 cups chicken broth
2 19-oz. cans cannellini beans (or other white beans)
1 onion, chopped
2 garlic cloves, minced
2 oz. chopped green chiles (more or less, to taste)
2 tsp. oregano
1 1/2 tsp cumin
1/4 tsp. cayenne
salt & pepper to taste
4 cups cooked chicken or turkey
1 Tbsp. Art of Chipotle Paste (more or less, to taste preference)

Optional: Monterey Jack or Pepper Jack cheese

Rinse & drain the beans. Combine all ingredients in a large pot and simmer gently about an hour.  Serve in bowls topped with grated cheese, or place small chunks of cheese into empty bowls and spoon the hot chili over the top.  This chile tastes better the second day and freezes well.