Southwest White Chili

From a free Penzey's recipe card...

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  lb boneless skinless chicken breast, cut into 1/2 inch cubes
• 1  teaspoon garlic powder
• 1  teaspoon ground cumin
• 1⁄2 teaspoon oregano
• 1⁄4 teaspoon cayenne pepper
• 2  tablespoons olive oil, divided
• 1  onion, coarsely chopped
• 1  cup chicken broth (or more, as needed)
• 4  ounces  chopped green chilies (1 small can)
• 19  ounces  white cannellini beans, drained and rinsed (1 can)
• 1⁄4 cup fresh cilantro, chopped (optional)
•  grated cheese (optional)
•  chopped scallion (optional)

Directions

1. Mix spices in a small bowl.
2. Heat 1 tablespoon olive oil in a 3 quart pan. Add chicken cubes and cook 4 to 5 minutes, stirring, until no longer pink. Remove chicken and juices to a bowl and set aside.
3. Add the rest of the olive oil to the pan and saute onions until soft, 3 to 5 minutes. Stir in chicken broth, chilies and spices. Simmer 10 minutes.
4. Stir in chicken and beans. Simmer uncovered for 10 minutes. If desired, stir in fresh cilantro and garnish with cheese and scallions.