Southwestern White Chicken Chile

• olive oil
• 1 lb (.5 kg). chicken breast meat, cubed
• 1 small onion, chopped
• 1-1/2 cups (350 ml) chicken broth
• 1 4-oz. can chopped green chilies
• 1 tsp (5 ml) garlic powder
• 1 tsp (5 ml) ground cumin
• 1/2 tsp (2 ml) dried oregano
• 1/2 tsp (2 ml) dried cilantro
• 1/8 tsp (1 ml) cayenne pepper
• 1 15-oz. can white beans (any kind is fine)
• chopped green onions - for garnish
• shredded monterey jack cheese - for garnish

1. Heat some oil in large saucepan or Dutch oven over med-high heat.
2. Add chicken and onions (add one chopped green onion, reserve more for garnish) and cook for about five minutes.
3. Stir in the broth and all the seasonings; simmer for fifteen minutes.
4. Add the beans and simmer for five more minutes.
5. Serve immediately sprinkling with plenty of cheese and green onions.

olive oil, chicken breast meat, onion, chicken broth, green chilies, garlic, ground cumin, oregano, cilantro, cayenne pepper, white beans, green onions

Taken from online-cookbook.com/goto/cook/rpage/0009FB (may not work)