Southwest White Chili

1 T. oil

1 pound boneless, skinless, chicken breasts, cut into cubes

¼ c. onion

1 c. chicken broth

1 can (4oz) green chilies

1 can (19 oz) white kidney beans (cannellini), undrained

1 t. garlic powder

1 t. ground cumin

½ t. oregano

½ t. cilantro

¼ t. red pepper

Heat oil, in skillet over medium high heat. Add chicken and cook 4-5 minutes, stirring often. Remove chicken with slotted spoon. Add onion to skillet and cook 2 minutes, stir in broth, chilies, and spices. Simmer 30 minutes. Stir in cooked chicken and beans. Simmer 10 minutes. Garnish with jack cheese and onions. Makes 4 servings.