1 tbsp. olive oil
1 1/2 lb boneless skinless chicken breast, cut into small cubes
1/4 Cup chopped onion
1 cup chicken broth
1 can (4 oz.) chopped green chilies
1 can (19 oz.) white kidney beans (I use S&W white beans), undrained
2 green onions, sliced
Southwest Spice Blend
1 tsp. garlic powder
1 tsp. ground cumin
1/2 tsp. oregano leaves
1/2 tsp. cilantro leaves
1/8 tsp. ground red pepper
1. Heat oil in large saucepan over medium-high heat. Add chicken and onions; cook 4-5 minutes.
2. Stir in broth, green chilies and spice blend; simmer 15 min.
3. Stir in Beans. Simmer 5 min. Top with onions. Garnish with Monterey Jack cheese.