1 tablespoon Olive oil
1 pound Boneless skinless chicken breasts
1/2 cup Onion
1 cup Chicken broth
4 ounces Green chiles — chopped
19 ounces White kidney beans (Cannellini) — undrained
1 tablespoon Garlic powder
1 tablespoon Cumin
1/2 teaspoon Oregano
1/2 teaspoon Cilantro
1/8 teaspoon Ground red pepper
Heat oil and cook chicken 4 to 5 minutes. Remove chicken and cover to keep warm. Add onion to pan and cook 2 minutes. Stir in chiles and spices with broth for 30 minutes. Stir in cooked chicken and beans. Simmer. Garnish with Monterey Jack cheese.