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Southwest White Chili

1 tbsp olive oil
1 pound boneless, skinless chicken breast, cut into cubes
1/4 cup chopped onion
1 cup chicken broth
4 oz can chopped green chilies
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp oregano leaves
1/2 tsp cilantro
1/8 to 1/4 tsp ground red pepper (to taste)
19 oz can white kidney beans (cannellini), undrained
Shredded Monterey Jack cheese (for garnish)
Sliced green onions (for garnish)

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

Add chopped onion to saucepan; cook 2 minutes. Stirin chicken
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.
Garnish with cheese and sliced green onions. Makes 4 servings.

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