White Chili

1 T olive oil
1 1/2 lb chicken breast cooked and cubed
1 small onion, chopped
3 can chicken broth
1-4 oz can green chilies, chopped
1 can undrained white or navy beans
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp oregano
1/8 tsp red pepper
1/2 tsp cilantro 

Heat oil over medium-high heat. Add chicken and onions. Cook four to five minutes. Stir in broth, green chilies, and spices. Simmer 15 minutes. Add beans. Simmer five minutes. Top with Monterey Jack cheese and chives. Makes four cups.