1
Heat large non-stick skillet over medium-high head. Coat pan with cooking spray. Add chicken (cut into bite-sized pieces) to pan, cook 10 minutes or until chicken is browned, stirring frequently.
2
Heat large Dutch over over medium-high heat. Coat pan with cooking spray. Add onion to pan, saute 6 minutes or until tender. Add garlic, saute 2 minutes. Stir in cumin, oregano, and coriander, saute 1 minute. Stir in chilies, reduce heat to low, partially cover, and cook 10 minutes.
3
Add chicken, water, beans (rinsed and drained) and broth, bring to a simmer. Cover and simmer 10 minutes. Stir in hot sauce.
4
Serve with 2 tablespoons Monterey Jack cheese, 1 tablespoon cilantro, and 1 tablespoon chopped green onions.
