2 1/2 c. chicken broth (low-sodium)
1 tbsp. olive oil
2 lb. boneless chicken breast, cut into cubes
1/2 c. chopped onion
2 (4 oz.) cans chopped green chilies
1 1/4 tsp. garlic powder
1 tsp. ground cumin
1 tsp. dried oregano
1 tsp. dried cilantro
1 tsp. ground red pepper
2 (19 oz.) cans white kidney beans, undrained (Progresso Cannellini)
Shredded Monterey Jack Cheese

Heat oil in large saucepan. Cook chicken until no longer pink, remove with slotted spoon. Cover and keep warm. Add onions to oil remaining in pan. Cook 2 to 3 minutes. Stir in broth, green chilies, cumin, cilantro, oregano and red pepper. Reduce heat, and simmer for 30 to 45 minutes uncovered. Stir in chicken and kidney beans, simmer on low for 15 to 20 minutes. Garnish with Monterey Jack cheese. Also good with rice or cornbread.