Southwestern White Chili

1 tablespoon Olive oil

1 pound Boneless skinless chicken breasts

1/2 cup Onion

1 cup Chicken broth

4 ounces Green chiles -- chopped

19 ounces White kidney beans (Cannellini) -- undrained

1 tablespoon Garlic powder

1 tablespoon Cumin

1/2 teaspoon Oregano

1/2 teaspoon Cilantro

1/8 teaspoon Ground red pepper

Heat oil and cook chicken 4 to 5 minutes. Remove chicken and cover to keep warm. Add onion to pan and cook 2 minutes. Stir in chiles and spices with broth for 30 minutes. Stir in cooked chicken and beans. Simmer. Garnish with Monterey Jack cheese.