Chili Blanco

2 medium onions, coarsely chopped (1 cup)

4 cloves garlic, finely chopped

3 teaspoons ground cumin

1/2 to 1 teaspoon salt

1/8 teaspoon ground red pepper (cayenne)

2 lb boneless skinless chicken thighs or breasts, cut into 1/2-inch pieces

1 can (15 to 16 oz) great northern beans, drained, rinsed

1 can (15 oz) Progresso® cannellini beans, drained, rinsed

2 cans (4 1/2 oz each) Old El Paso® chopped green chiles

2 cups Progresso® chicken broth (from 32-oz carton)

1 cup shredded Monterey Jack cheese (4 oz)

2 tablespoons chopped fresh cilantro