White Bean Chicken Chili with Monterey Jack Cheese

1 Put the cubed chicken on a large plate. Season the chicken evenly on all sides, with a generous pinch of salt and an even grind of black pepper.
0 Place a large (about 5-quarts) pot over medium-high heat with 1 tablespoon of the olive oil. Add the chicken to the pot. Cook, stirring frequently, until the surface of the chicken is opaque. The pieces should still be pink and raw in the middle, because it will finish cooking later in the simmering chili. Remove the chicken to the plate.
2 Add the remaining 2 tablespoons of olive oil to the pot (you don't need to wipe it out). Add [wprm-ingredient text="1 cup chopped onion" uid="3"], [wprm-ingredient text="2 finely chopped garlic cloves" uid="4"], [wprm-ingredient text="1 tablespoon ground cumin" uid="5"], [wprm-ingredient text="1 teaspoon ground coriander" uid="7"], [wprm-ingredient text="1 teaspoon dried oregano" uid="6"], [wprm-ingredient text="¼ teaspoon cayenne pepper" uid="8"], and [wprm-ingredient text="¼ cup chopped fresh jalapeño pepper" uid="9"]. Cook 2 minutes, stirring frequently, until the onion is softened and the spices have "bloomed" in the oil. This is an import step for building your flavor base.
3 Add [wprm-ingredient text="2 15.5 ounce cans Great Northern or navy beans, including can liquid" uid="10"], the drained cannellini beans, [wprm-ingredient text="2¾ cups chicken broth" uid="12"], and 1 teaspoon salt. Bring to a simmer, then add the chicken. Cook 20 minutes, uncovered. Keep an eye on the heat level and adjust as needed so it doesn't come to a full boil, which will toughen the chicken.
4 Remove the pot from the heat. Add [wprm-ingredient text="2 cups shredded Monterey Jack cheese" uid="13"] and stir until it's melted and blended into the chili. Give it a taste and add more salt and pepper as needed. 
5 Serve the chili in bowls, topped with my suggested garnishes or simply with additional cheese.