1 tablespoon olive oil
1/2 pound boneless, skinless chicken breast, cut into small cubes
1/4 cup chopped onion
1 cup chicken broth
1 (4 ounce) can chopped green chiles
1 (19 ounce) can white kidney beans (cannelloni), undrained
2 green onions, sliced
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon cilantro (optional)
1/8 teaspoon ground red pepper
Monterey jack cheese (optional)

Heat oil in large skillet over medium-high heat. Add chicken and onions; cook 4 to 5 minutes.

Stir in broth, chiles and spices. Simmer 15 minutes.

Stir in beans; simmer 5 minutes. Top with green onions and Monterey jack cheese, if you desire.