SOUTHWESTERN WHITE CHILI

1 tablespoon olive oil
1 pound boneless, skinless chicken breast, cut into cubes
¼ cup chopped onion
1 can chicken broth
4 oz. can chopped green chilies*
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon oregano
½ teaspoon cilantro
¼ teaspoon cayenne pepper
19 oz. can white kidney beans (cannellini)** undrained

Heat olive oil in a 3-quart saucepan or dutch oven over medium heat.  Add chicken.  Cook 4-5 minutes, stirring often.  Remove chicken with slotted spoon, and cover to keep warm.

Add chopped onion to saucepan, and cook 2 minutes.

Stir in the chicken broth, green chilies, garlic, cumin, oregano, cilantro, and cayenne; simmer for 30 minutes.

Stir in cooked chicken and cannellini, and simmer for 10-15 minutes.

Serves 3-4.


*  Old El Paso or Ortega brand 
** Progresso brand is 19 oz.  Some other brands are 15 ½ oz.