4 skinless, boneless chicken breast halves-cubed
1 onion, chopped
1 1/4 cups chicken broth
1 (4 oz.) can of diced green chiles
1 tsp. garlic powder
1 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. dried cilantro
1/8 tsp. cayenne pepper
1 (15 oz) can cannellini beans, drained and rinsed
2 green onions, chopped
2 oz. shredded Monterey Jack cheese
Heat oil in large saucepan over med-high heat. Cook chicken and onion in oil for 4-5 minutes, or till onion is tender.
Stir in the chicken broth, green chiles, garlic powder, cumin, organo, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes.
Stir in the beans, and simmer for 5 more minutes, or till chicken is no longer pink and juices run clear. Garnish with green onions and shredded cheese.
Makes 4 servings.
