Portion Size: 1 cup

Ingredients: Yields: 8  servings

Ingredients	Notes:
½  lb. boneless skin less chicken breasts, diced
2 tablespoons canola oil
¼  teaspoon salt
½ cup finely chopped onion	Washed, peeled and finely chopped
½ cup finely chopped carrot	Washed, peeled  and finely chopped
½ teaspoon cumin
¼ teaspoon dried ground oregano
4 cups reduced sodium chicken broth
1 (14 oz.) can evaporated milk
2 (14 oz.) canned reduced sodium white beans	Drained and rinsed
1/4 teaspoon ground black pepper
½ teaspoon dried cilantro
2 tablespoons green chilies, canned diced
¼ cup green onions	(optional) Washed, trimmed and sliced thin
¼ cup reduced fat shredded Monterey Jack  Cheese	(optional)

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat the oil into a large stock and set over medium heat.
2	Season chicken cubes with salt and pepper. Once hot, add chicken cubes and sauté until brown
3	Add the carrots, and onions. Cook until tender
4	Add remaining ingredients (except green onions and cheese). Bring to a boil.
5	Reduce the heat to low, cover and cook at a low simmer until tender, approximately 35 to 40 minutes.	Cook until internal temperature reaches 165°F.
6	Serve in bowl and top with cheese and green onion.