Joann Vosburgh's White Chili Joann is the principal librarian with the Pittsburgh Symphony Orchestra. She says this recipe is fast, easy and delicious. And it is. 1 1/4 pounds skinless, boneless chicken breast, cubed 1 medium onion, chopped 2 cloves garlic, minced 1 (14 1/2-ounce) can chicken broth 1 (4 1/2-ounce) can chopped green chilies 1 teaspoon cumin 1/2 teaspoon oregano 1/8 teaspoon cayenne pepper Ground black pepper to taste 1 (15-ounce) can cannellini (white kidney) beans, drained 1 (2 1/2-ounce) can sliced black olives 1 tablespoon chopped fresh parsley Garnish: grated Monterey Jack cheese and chopped scallions Saute chicken and onion for 5 to 10 minutes, until chicken is cooked through. Add the garlic the last few minutes of cooking to soften. Add broth, chilies, cumin, oregano and cayenne and black peppers. Bring to a simmer and cook 10 to 15 minutes. Add beans, olives and parsley and simmer 5 minutes more to heat through. Serve over steamed rice and add the garnishes. Makes 4 servings, enough for one dinner and a couple of lunches for the solo cook.