A special spice blend, chicken, cannellini beans and Monterey Jack cheese make this Southwest chili "white".
Mix garlic powder, cumin, oregano, cilantro and red pepper in small bowl. Set aside.
Heat oil in large skillet on medium-high heat. Add chicken and onions; cook and stir 4 to 5 minutes. Stir in chicken broth, chiles and spices; bring to boil. Reduce heat to low; simmer 15 minutes.
Stir in beans; simmer, uncovered, 5 minutes.
Serving Suggestion: Serve chili with grated Monterey Jack cheese and sliced green onions.