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1 Tbsp. olive oil
1 1/2 lbs. boneless chicken breast, cut into small cubes
1/2 c. onion, chopped
1 c. chicken broth
4 oz. can green chilies
1 tsp. garlic powder
1 tsp. ground cumin
1/2 tsp. oregano leaves
1/2 tsp. cilantro leaves
1/8 tsp. ground red pepper
2 19-oz. cans white cannelloni beans, undrained
2 green onions, sliced

Heat oil in a large saucepan over medium high heat. Add chicken and
onions. Cook 4-5 minutes. Make Southwest spice blend by combining
garlic powder, cumin, oregano, cilantro, and ground red pepper.
Add broth, chopped green chilies, and spice blend to chicken.
Simmer 15 minutes. Stir in beans. Simmer 5 minutes or until
heated. Top with green onions. Garnish with Monterey Jack cheese,
if desired.

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