| 1 tablespoon olive oil |
| 1 pound boneless skinless chicken breast, cut into cubes |
| 1/4 cup chopped onion |
| 1 cup chicken broth **I used boullion |
| 4-ounce can chopped green chilies, mild |
| 1 teaspoon garlic powder |
| 1 teaspoon ground cumin |
| 1/2 teaspoon oregano leaves |
| 1/2 teaspoon cilantro ** I used approx 1 tablespoon of fresh instead |
| 1/8 to 1/4 teaspoon ground red pepper **The longer you cook, the hotter it gets. BEWARE!! |
| 19 oz can white kidney beans (cannellini, italian name for them), undrained |
| shredded monterey jack cheese (for garnish) |
| sliced green onions (for garnish) |
Heat olive oil in a 3-quart saucepan and cook chicken until done. Remove with a slotted spoon, cover and keep warm. Add chopped onion to saucepan; cook 2 minutes.
Stir in chick broth, green chilies, garlic powder, ground cumin, oregano leaves, cilantro, and ground red pepper; simmer for 30 minutes. Stir in cooked chicken and kidney beans; simmer for 10 minutes. Last reminder to beware the peppers.
Garnish with cheese and sliced green onions.
Note: Intended to serve 4 but it seldom does.