A version of White Chili

For you Teresa

White Chili

INGREDIENTS
1 tablespoon olive oil
4 skinless, boneless chicken breast halves - cubed ---I boil then shread
1 onion, chopped
2 cans chicken broth
1 (4 ounce) can diced green chiles
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried cilantro
1/8 teaspoon cayenne pepper
1 (15 ounce) can Northern White Beans, drained and rinsed
2 green onions, chopped
2 ounces shredded Monterey Jack cheese

DIRECTIONS
Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4 to 5 minutes, or until onion is tender

. ***I boil then shread mine**

Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes.
Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear. Garnish with green onion and shredded cheese.