1 lb Boneless, skinless chicken
-breasts, diced
1 tb Vegetable oil
1 1/2 c  Chopped onions
2 ts Chopped garlic
1 cn (7-oz.) ORTEGA diced green
-chiles
1 tb (to 2) ORTEGA diced
-jalapenos
2 ts Ground cumin
1/2 ts Dried oregano leaves
2 cn (15-oz.) White beans, rinsed
-and drained
1/2 c  Chicken broth
1 1/2 c  Shredded Monterey Jack
-cheese (6 oz.)
1/2 c  Sour cream
Additional sour cream,
-sliced green onions,
-chopped cilantro and
-chopped tomatoes (optional)

In a 4-quart pot, over medium heat, saute chicken in 2 teaspoons oil for 5
to 6 minutes or until chicken is done. Remove chicken from pot.

In same pot, over medium-high heat, saute onions and garlic in remaining
oil for 3 minutes. Add chiles, jalapenos, cumin and oregano; cook for 3
minutes more. Add white beans, chicken broth and reserved chicken. Heat to
a boil; reduce heat. Simmer for 10 minutes. Add cheese and sour cream;
cook and stir until cheese melts. Serve topped with additional sour cream,
green onions, cilantro and tomatoes, if desired.