1 tablespoon Olive oil  1 pound Boneless skinless chicken breasts  1/2 cup Onion  1 cup Chicken broth  4 ounces Green chiles -- chopped  19 ounces White kidney beans (Cannellini) -- undrained  1 tablespoon Garlic powder  1 tablespoon Cumin  1/2 teaspoon Oregano  1/2 teaspoon Cilantro  1/8 teaspoon Ground red pepper  Heat oil and cook chicken 4 to 5 minutes. Remove chicken and cover to keep warm. Add onion to pan and cook 2 minutes. Stir in chiles and spices with broth for 30 minutes. Stir in cooked chicken and beans. Simmer. Garnish with Monterey Jack cheese. 
 
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