Makes 8 servings.
Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, green chili peppers, cumin, oregano and cayenne pepper. Bring to a boil.
Reduce heat to low and add the beans. For a thicker chili, puree 1 to 2 cans of the beans before adding them to the pot. Simmer 20 to 30 minutes or until heated thoroughly.
Top with cheese and serve.
Nutrients per serving: 450 calories, 42 grams protein, 44 grams carbohydrate, 13 grams fat (26 percent total calories), 10 grams fiber, 2,460 milligrams sodium. -- Mary-Jo Sawyer
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