Weight Watcher'S Southwestern White Chili

• 1 Tbsp. olive oil
• 12 oz. boneless, skinless chicken breasts, cut into pieces
• 1/4 c. chopped onion
• 1 c. canned chicken broth
• 1 (15 oz.) can white navy beans with jalapenos
• Monterey Jack cheese, grated
• 1 tsp. garlic powder
• 1 tsp. ground cumin
• 1 tsp. oregano leaves
• 1 tsp. cilantro
• 1/4 tsp. ground red pepper
• chopped green onions

1. Heat oil in a 3-quart saucepan on high.
2. Add chicken and cook 4 to 5 minutes, stirring often.
3. Remove the chicken with a slotted spoon, cover and keep warm.
4. Add onions, beans and spices.
5. Cook 2 minutes and stir in broth.
6. Simmer for 30 minutes, stirring frequently.
7. Stir in cooked chicken and simmer for 10 minutes. Garnish with Monterey Jack cheese and green onions.
8. (Counts as 3 proteins, 2 breads, 1 fat and 5 optional calories.)

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=372284 (may not work)