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here's the one i use -

White Chicken Chili
2 pounds skinless, boneless chicken breast, cut into bite-sized pieces.
2 cups finely chopped onion
2 garlic cloves, minced
2 tsp ground cumin
1/2 tsp dried oregano
1 tsp ground coriander
2 (4.5-ounce) cans chopped green chiles, undrained
1 cup water
2 (15.5-ounce) cans cannellini beans, rinsed and drained
1 (14-ounce) can fat-free, less sodium chicken broth
1/2 tsp hot pepper sauce
1 cup (4 ounces) shredded Monterey Jack cheese
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions

1. Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 10 minutes or until browned, stirring frequently.

2. Heat large Dutch over or pasta pot over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 6 minutes or until tender, stirring frequently. Add garlic; sauté 2 minutes, stirring frequently. Stir in cumin, dried oregano, and coriander; sauté 1 minute. Stir in chiles; reduce heat to low, and cook 10 minutes, partially covered. Add the chicken, water, cannellini beans and broth; bringing to a simmer. Cover and simmer 10 minutes. Stir in hot sauce.

3. Ladle 1 cup chili into a bowl and sprinkle with 2 tsp cheese, 1 tablespoon cilantro, and 1 tablespoon green onions. Yield 8 servings (For us, 1 meal, 2 lunches and some leftovers for who gets to it first.)