| | Directions | | Heat oil in a large pot over medium-high heat. Add chicken and onion and sauté` for 4-5 minutes. Stir in broth, green chilies, garlic powder, cumin, oregano, cilantro and red pepper. Reduce heat to low and simmer for 15 minutes. Stir in beans and simmer for 10 minutes; top with green onion and cheese and serve. |
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| Ingredients | | - |  | 1 tablespoon olive oil |
| - | | 6 skinless, boneless chicken breasts, chopped |
| - | | 1 can green chilies (4 ounce can) |
| - | | 1 teaspoon garlic powder |
| - | | 1 teaspoon ground cumin |
| - | | 1/2 teaspoon dried oregano |
| - | | 1/2 teaspoon dried cilantro |
| - | | 1 cup onion, chopped |
| - | | 1 1/2 cups chicken broth |
| - | | 1/8 teaspoon crushed red pepper |
| - | | 2 cans cannellini beans, drained & rinsed (19 ounce cans) |
| - | | 2 green onions, chopped |
| - | | 3/4 cup Shredded Monterey Jack Cheese |
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