Texas Lightning White Chili

      Yield: 4 Servings

      1 t  olive oil

      1 md onion,chopped (1 1/2 cups)

      2 lg garlic cloves,crushed

    1/2 lb boneless,skinless chicken

      1    breast

      3 t  cumin

      1 T  fresh oregano (or 2 tsp)

      1    dried

      1 cn (15.5 oz.) great northern or

      1    cannellini beans

    3/4 c  fat-free,low-salt canned

      1    chicken broth

      2 md jalapeno peppers,seeded and

      1    chopped

      1    several drops hot pepper

      1    sauce

      1    salt and,Freshly Ground

      1    black pepper

      1    toppings

      1 md red bell pepper,diced

      4    green onions,sliced

      2 T  monterey jack or,Grated

      1    other hard cheese

Heat oil in non-stick skillet.  Add onion and saute 5 minutes. Do not

brown.  Add the garlic and saute 3 minutes.  Remove fat from chicken

and cut into thin strips, abut 1/2 inch by 2 inches.  Add to pan with

cumin and oregano.  Saute 2 minutes.  Drain and rinse beans. Add to

pan with chicken broth and jalapeno peppers.  Cook gently for 3

minutes or until sauce begins to thicken.  Add hot pepper sauce and

blend well. Add salt and pepper to taste.

Place bell pepper, scallions and cheese in small bowls.  Service