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Originally from Post-Gazette Food's Kitchen Mailbox, sent in by Helen Lamison of Carnegie, about five years ago.

• 1 tablespoon olive oil
  
• 1 pound boneless, skinless chicken breast, cut into cubes
  
• 1/4 cup chopped onion
  
• 1 cup chicken broth
  
• 4-ounce can (green chilies (found in Mexican food section of supermarket)
  
• Spice blend:
  
• 1 teaspoon garlic powder
  
• 1 teaspoon cumin
  
• 1/4 teaspoon oregano leaves
  
• 1/2 teaspoon cilantro leaves
  
• 1/8 teaspoon red pepper
  
• 19-ounce can white kidney beans or cannellini beans, undrained
  
• Additions: Monterey Jack cheese and sliced green onions

Heat oil in a 3-quart pan over medium-high heat. Add chicken and cook 4 to 5 minutes, stirring often. Remove chicken, cover and keep warm.

Add onion to saucepan and cook 2 minutes. Stir in broth, green chilies and spice blend; simmer 30 minutes.

Stir in cooked chicken and beans. Simmer 10 minutes. Garnish with cheese and onions. Makes 4 servings.

Thursday, January 30, 2003