Ingredients

Cooking spray

2 pounds skinless, boneless chicken breast, cut into bite-sized pieces

2 cups finely chopped onion

2 garlic cloves, minced

2 teaspoons ground cumin

1/2 teaspoon dried oregano

1 teaspoon ground coriander

2 (4.5-ounce) cans chopped green chiles, undrained

1 cup water

2 (15.5-ounce) cans cannellini beans, rinsed and drained (such as Goya)

1 (14-ounce) can fat-free, less-sodium chicken broth

1/2 teaspoon hot pepper sauce

2 cup (4 ounces) shredded Monterey Jack cheese

Extra Monterey Jack Cheese for garnish on each bowl

Preparation

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 10 minutes or until browned, stirring frequently. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 6 minutes or until tender, stirring frequently. Add garlic; sauté 2 minutes, stirring frequently. Stir in cumin, dried oregano, and coriander; sauté 1 minute. Stir in chiles; reduce heat to low, and cook 10 minutes, partially covered. Add the chicken, water, cannellini beans, and broth; bring to a simmer. Cover and simmer 10 minutes. Stir in hot sauce and 2 cups of cheese. Stir until cheese is melted.  Ladle 1 cup of chili into each of 8 bowls; sprinkle each serving with 2 tablespoons cheese. ENJOY!!