1 T. olive oil
1 1/2 lbs. boneless chicken breast, cubed
1/4 c. chopped yellow onion
1 c. chicken broth (I add more)
1 can (4 oz.) chopped green chilis
1 can (19 oz.) white kidney beans (cannelloni), undrained
Southwest Spice Blend:
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp oregano
1/2 tsp cilantro
1/8 tsp red pepper
Heat oil in large saucepan over med-high heat. Add chicken and onion, cook 4-5 min. Stir in broth, green chilis and spice blend. Simmer, covered, 15 min. Stir in beans, simmer 5 more minutes.
Top with reduced-fat shredded cheese, onions, avocado, etc...