Southwest White Chicken Chili

• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon oregano leaves
• 1/2 teaspoon cilantro leaf
• 1/8 teaspoon ground red pepper
• 1 tablespoon olive oil
• 2 boneless skinless chicken breasts, cut into 1/2-inch cubes*
• 1/4 cup chopped onion
• 1 cup fat-free chicken broth
• 1 (4 1/2 ounce) can chopped green chilies
• 1 (15 ounce) can white kidney beans, drained and rinsed (Cannellini)
• shredded low-fat monterey jack cheese
• sliced green onion (to garnish) (optional)

1. Combine garlic powder, cumin, oregano, cilantro, and red pepper in a small dish and stir until well blended. Set aside.
2. Heat oil in a large skillet over medium-high heat. Add chicken cubes and stir-fry from 5 to 8 minutes or until lightly browned. Add onions and continue cooking for a few minutes, until onion is translucent. Stir in chicken broth, chilies, and spices. Simmer over low heat 15 minutes.
3. Stir in beans and simmer, uncovered, 5 minutes. If soup is too thick, add 1/2 cup to 1 cup water to desired consistency. Pour into serving bowls and top with cheese and sliced green onions.

garlic, ground cumin, oregano, cilantro leaf, ground red pepper, olive oil, chicken breasts, onion, chicken broth, green chilies, white kidney beans, cheese, green onion

Taken from www.food.com/recipe/southwest-white-chicken-chili-128208 (may not work)