Serving Size: 6

3/4 pound boneless skinless chicken thighs, cut into bite-size pieces
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 small onion, chopped
1/2 green bell pepper, chopped
1 tablespoon chopped jalapeño pepper, fresh or canned
4 garlic cloves, minced
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
2 1/2 cups reduced-sodium chicken broth
1 1/2 cups (6 ounces) shredded reduced-fat pepper jack cheese