What's for lunch?

Diane's White Chile
(This would taste good anytime, but was especially delicious on a recent winter day for my family. I doubled the recipe.)
Ingredients:
1 T Olive Oil
1 lb boneless, skinless chicken breast halves, cubed.
1/2 onion, chopped
1 1/4 cups reduced-salt chicken broth
1 small (4 oz) can mild green chilies, chopped
1 tsp garlic salt
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp dried cilantro
1/8 tsp ground cayenne pepper
1 can (15 oz) cannelloni or white kidney beans, rinsed and drained
2 green onions (white part and 3 inches of green part) chopped
2 oz shredded Monterey Jack cheese
Directions:

• Heat oil in a large saucepan over medium-high heat. Add chicken and onions; cook 4 to 5 minutes. Stir in broth, green chilies and spices. Simmer 15 minutes. Stir in beans and simmer 5 minutes more.
• Serve chili immediately, topped with green onions and cheese.
• Add a green salad and warm cornbread for a complete meal.
• Recipe from Diane Powell - friend and educator.