Winter White Chili

OK, OK, I'll admit it. This dish is just as good in summer as in winter. But, since tomorrow is the first day of winter, this would be a perfect dinner served with a green salad and a good crusty bread.
This recipe is also easily doubled or tripled.

Winter White Chili
2 Tablespoonfuls Olive Oil
1 1/2 Lbs Boneless Skinless Chicken Breast
1 med Onion, diced
1 Cup Chicken Broth
1 4oz Can Diced Green Chilies
1 19oz can White Beans (Cannelloni, Navy or your favorite) do not drain
2 Green Onions, chopped
1 teaspoonful Garlic Powder
1 teaspoonful Ground Cumin
1/2 teaspoonful Dried Oregano
1/2 teaspoonful Dried Cilantro
1/4 teaspoonful Cayenne Pepper
Salt and Pepper to taste

Chop the Chicken Breast into small bite size pieces

Heat a large Dutch Oven over Med heat.  Add the Olive oil and the onion, cooking just until the onions become soft.
Add the Chicken and quickly stir the meat around until it loses it's pink hue.
Add all remaining ingredients.
Bring the chili to a boil, then reduce heat to a simmer and cook approximately 45 mins.
Taste and  add more salt and pepper if needed.