1 pound boneless skinless chicken breasts
2 tablespoons olive oil
1 large onion, chopped
1 cup chicken broth
4 ounces green chiles, chopped
1 large can white kidney beans (cannellini), undrained
1 teaspoon garlic powder
2 cloves garlic, minced
1 tablespoon cumin seeds, ground
1/2 teaspoon oregano
1/2 teaspoon cilantro
1/8 teaspoon ground red pepper

Heat oil and saute chicken and onion 4 to 5 minutes.

Remove chicken and cover to keep warm.

Add garlic to pan and cook 2 minutes or until onions begin to brown.

Stir in chiles, spices and broth and simmer on low heat for 30 minutes.

Stir in cooked chicken and beans.

Simmer until tender. Serve garnished with Monterey Jack cheese.