Southwest White Chili

• 1 Tbsp. olive oil
• 1 lb. boneless chicken breasts, cubed
• 1/4 c. chopped onion
• 2 c. chicken broth
• 4 oz. chopped green chilies
• 1 tsp. garlic powder
• 1 tsp. ground cumin
• 1/2 tsp. oregano leaves
• 1/8 tsp. red pepper
• 1 (15 oz.) can white Northern beans, undrained
• shredded Monterey Jack cheese (for garnish)
• sliced green onions (for garnish)

1. Heat oil in 3-quart saucepan over medium-high heat. Add chicken.
2. Cook 4 to 5 minutes stirring often.
3. Remove chicken with slotted spoon. Cover and keep warm.
4. Add chopped onion to saucepan and cook until onion is clear.
5. Stir in chicken broth, green chilies, garlic powder, ground cumin, oregano leaves and red pepper. Simmer 20 minutes.
6. Garnish with cheese and onions.
7. This dish is low-fat.
8. Serve with tortilla chips.

olive oil, chicken breasts, onion, chicken broth, green chilies, garlic powder, ground cumin, oregano, red pepper, white northern beans, cheese, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=342056 (may not work)