Southwestern White Chili
1 lb. boneless skinless chicken breasts
2 tbsp olive oil
1 large onion, chopped
1 cup chicken broth
4 oz. green chiles, chopped
1 large can white kidney beans or northern white beans
1 tsp garlic powder
2 cloves garlic, minced
1 tbsp cumin
1/2 tsp oregano
pepper to taste

Heat oil and saute chicken and onion 4 to 5 minutes. Remove chicken and cover to keep warm. Add garlic to pan and cook 2 minutes or until onions begin to brown. Stir in chiles, spices and broth and simmer on low heat for 30 minutes. Chop up chicken and stir in. Add beans. Simmer until tender. Serve garnished with Monterey Jack cheese. Goes great with tortilla chips.
Variations on this recipe can be found elsewhere on the web.