Southwest White Chili

• 1 Tbsp. olive oil
• 1 lb. boneless, skinless chicken breast, cut in cubes
• 1/4 c. chopped onion
• 1 c. chicken broth
• 4 oz. chopped green chilies
• 1 tsp. garlic powder
• 1 tsp. ground cumin
• 1/2 tsp. oregano leaves
• 1/2 tsp. cilantro
• 1/8 tsp. ground red pepper
• 19 oz. can white kidney beans, undrained
• shredded Monterey Jack cheese (for garnish)

1. Heat olive oil in a 3-quart saucepan over medium heat.
2. Add chicken; cook 4 to 6 minutes stirring often.
3. Remove chicken with slotted spoon.
4. Cover and keep warm.
5. Add chopped onion to saucepan.
6. Cook 2 minutes.
7. Stir in chicken broth, green chilies, garlic powder, ground cumin, oregano leaves, cilantro and ground red pepper.
8. Simmer for 30 minutes.
9. Stir in cooked chicken and kidney beans.
10. Simmer for 10 minutes.
11. Garnish with cheese.
12. Serves 4.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=968545 (may not work)