1 tbs. Olive oil
1 ½ lb. Chicken breasts cubed
¼ c. chopped onions
1 c. chicken broth
1 can chopped green chilies
1 can white kidney beans, undrained
2 green onions, sliced
(spice blend:)
1 tsp. Garlic powder
1 tsp. Ground cumin
½ tsp. Oregano
½ tsp. Cilantro leaves
1/8 tsp. Ground red pepper
Heat oil in large saucepan over med-high heat. Add chicken and onions and cook 4-5 min. Stir in broth, green chilies and spice blend; simmer for 15 min. Stir in beans and simmer for 5 min. Top with onions and garnish with montery jack cheese.

2 cloves garlic
2 Tbs. oil
2 lbs. beef
1 onion, chopped
1-2 cans chopped green chilies
1 (28oz) stewed, diced tomatoes
2 (16oz) kidney beans
1 can tomato sauce
~1/8 c. chili powder
2 cloves
2 Tbs. White vinegar
3 dashes Cheyenne pepper
1 bay leaf
salt and pepper
Saute garlic and onion in oil and then add beef. Drain beans, add all other ingredients. Cover and cook for an hour.