– 1 1/2 pounds of boneless, skinless chicken breasts
– 2 (15 oz) cans of white beans, drained and rinsed
– 1 (28 oz) can of green enchilada sauce
– 1 (4 oz) can of diced green chiles
– 3 cups of chicken broth
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon of ground cumin
– 1 teaspoon of chili powder
– 1/2 teaspoon of dried oregano
– Salt and black pepper to taste
– Fresh cilantro for garnish
– Shredded Monterey Jack cheese, for serving
– Sour cream, for serving