• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 � cups chicken broth
• 1 (4 ounce) can chopped green chili peppers
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• � teaspoon dried oregano
• � teaspoon dried cilantro
• 1/8 teaspoon crushed red pepper
• 2 (19 ounce) cans kidney beans, drained and rinsed
• 2 green onions, chopped
• 3/4 cup shredded Monterey Jack cheese

Add chicken and onion and saut� for 4 to 5 minutes. Stir in broth, chile peppers, garlic powder, cumin, oregano, cilantro and red pepper.

Reduce heat to low and simmer for 15 minutes. Stir in beans and simmer for 10 minutes; top with green onion and cheese and serve.