We got this good recipe from Pam Russo. Rick will try to take all the credit, but we know who cooks in that family.
1 TBSP olive oil
1 ½ lb boneless, skinless chicken cut into cubes
1/4 cup onion, chopped
1 cup chicken broth
1 4 oz can chopped green chilies
2 green onions, sliced
1 19 oz can white kidney beans (cannellini), undrained
1 tsp garlic powder
1/8 tsp ground red pepper
1 tsp ground cumin
½ tsp oregano leaves
½ tsp cilantro
Heat oil in large saucepan over medium high heat. Add chicken and onions and cook for 4 to 5 minutes. Stir in broth, green chilies and spices. Simmer 15 minutes. Stir in beans. Simmer 5 minutes. Top with green onions. Garnish with Monterey Jack cheese if desired.