Southwest White Chicken Chili - cooking recipe

Ingredients

1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon oregano leaves
1/2 teaspoon cilantro leaf
1/8 teaspoon ground red pepper
1 tablespoon olive oil
2 boneless skinless chicken breasts, cut into 1/2-inch cubes*
1/4 cup chopped onion
1 cup fat-free chicken broth
1 (4 1/2 ounce) can chopped green chilies
1 (15 ounce) can white kidney beans, drained and rinsed (Cannellini)
shredded low-fat monterey jack cheese
sliced green onion (to garnish) (optional)

Preparation

Combine garlic powder, cumin, oregano, cilantro, and red pepper in a small dish and stir until well blended. Set aside.
Heat oil in a large skillet over medium-high heat. Add chicken cubes and stir-fry from 5 to 8 minutes or until lightly browned. Add onions and continue cooking for a few minutes, until onion is translucent. Stir in chicken broth, chilies, and spices. Simmer over low heat 15 minutes.
Stir in beans and simmer, uncovered, 5 minutes. If soup is too thick, add 1/2 cup to 1 cup water to desired consistency. Pour into serving bowls and top with cheese and sliced green onions.