Here's a bowl of white with just the right bite to delight!

Chili Blanco

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon dried cilantro

1/8 teaspoon cayenne pepper

1 tablespoon olive oil

4 boneless, skinless chicken breasts halves, cubed

1 medium onion, chopped

6 garlic cloves, finely minced

2 1/2 cups chicken broth

1 (7-ounce) can chopped green chilies

1 (15-ounce) can white beans, rinsed and drained

3 green onions, sliced for accompaniment

1/2 cup shredded Monterey jack cheese for accompaniment

1. In small bowl combine cumin, oregano, cilantro and cayenne. Set aside.
2. Heat oil in a Dutch oven or large cooking pot over medium-high heat; add chicken and saute until golden, stirring occasionally, about 5 minutes.
3. Add onion and garlic; saute until onion has softened, about 3 minutes.
4. Add spice mixture and cook for 30 seconds, stirring constantly. Stir in chicken broth and green chilies. Simmer for 20 minutes.
5. Stir in beans and simmer for about 5 more minutes.
6. Ladle chili into bowls and top with cheese and green onions.

Makes 4 to 6 servings.