1. In a large pan or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the chicken, sprinkle with salt and black pepper, and sauté until browned on both sides and cooked until thickest piece reaches an internal temperature of 165°F, about 9-10 minutes. Always use a meat thermometer to determine the temperature. Remove chicken from the pan and set aside.

2. In the same Dutch oven, with additional oil if needed, sauté onions until tender. Add chopped garlic, chopped jalepeno, dried oregano, ground cumin and sauté for another 2 minutes.

3. Return cooked chicken to the Dutch oven, stir and deglaze with sherry. Once sherry has reached a boil, add chicken broth and cannellini beans. Turn down the heat and simmer for about 30 minutes, stirring occasionally.

4. Stir in Monterey Jack cheese until melted, add additional salt and pepper to taste.

5. Spoon into bowls and garnish with dollops of sour cream and fresh cilantro.