1 lb Boneless, skinless chicken

           -breasts, diced
      1 tb Vegetable oil

  1 1/2 c  Chopped onions

      2 ts Chopped garlic

      1 cn (7-oz.) ORTEGA diced green

           -chiles
      1 tb (to 2) ORTEGA diced

           -jalapenos
      2 ts Ground cumin

    1/2 ts Dried oregano leaves

      2 cn (15-oz.) White beans, rinsed

           -and drained
    1/2 c  Chicken broth

  1 1/2 c  Shredded Monterey Jack

           -cheese (6 oz.)
    1/2 c  Sour cream

           Additional sour cream,
           -sliced green onions,
           -chopped cilantro and
           -chopped tomatoes (optional)
  In a 4-quart pot, over medium heat, saute chicken in 2 teaspoons oil
  for 5 to 6 minutes or until chicken is done.  Remove chicken from pot.
  In same pot, over medium-high heat, saute onions and garlic in
  remaining oil for 3 minutes.  Add chiles, jalapenos, cumin and
  oregano; cook for 3 minutes more.  Add white beans, chicken broth and
  reserved chicken.  Heat to a boil; reduce heat.  Simmer for 10
  minutes.  Add cheese and sour cream; cook and stir until cheese
  melts.  Serve topped with additional sour cream, green onions,
  cilantro and tomatoes, if desired.