Heat oil in a large saucepan over med.-hi heat. Cook chicken and onion in oil 4 to 5 minutes, or until onion is tender. Stir in the chicken broth, green chilies, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes. Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink. Garnish with green onions and shredded cheese
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|Serving Size: 1 Serving (336g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 14 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 12.2mg||0 %|
|Potassium 694.3mg||18 %|
|Total Carbohydrate 34.5g||10 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 26g|
|Protein 11.7g||17 %|
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Calories per serving: 191
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