1 tablespoon olive oil 1 pound boneless, skinless chicken breasts, cut into bite-size pieces 1 onion, chopped 8 ounces mushrooms, thickly sliced 4 cloves garlic, minced 1 can (4 ounce size) green chili peppers, chopped 1 teaspoon cumin 1/2 teaspoon dried oregano 1/8 teaspoon red-pepper flakes (optional) 1 1/2 cup chicken broth 2 cans (15 ounce size) cannellini, navy, or Great Northern beans, drained 1 teaspoon fresh cilantro, chopped 2 ounces part-skim Monterey Jack cheese, shredded
Warm the oil in a large pot over medium heat. Add the chicken and saute for 5 minutes, or until the pieces are browned. Remove the chicken and set aside. Add the onions to the pot and saute for several minutes.
Stir in the mushrooms and garlic; cook for several minutes more. Add the chili peppers, cumin, oregano, red-pepper flakes (if using) and broth.
Cover and simmer for 30 minutes, stirring occasionally. Add the chicken, beans and cilantro; stir gently to mix well.
Simmer on low heat for 15 minutes. Taste to adjust the seasonings, adding more red-pepper flakes, if desired. Sprinkle with the Monterey Jack before serving.