| 1. |
Grill the chicken breast and then chop it into small bite-size pieces. |
| 2. |
Heat the extra virgin olive oil in a large stock pot and then add onion and garlic, stirring and cooking for about 2 minutes. |
| 3. |
Add the tomatoes, green chilies, cumin, taco seasoning, and chicken, stirring and cooking for about 2 minutes. |
| 4. |
Add the beans, chicken broth, and water. Season to taste. |
| 5. |
Bring to a boil, turn to low heat, and simmer for 20 minutes to 1 hour. Add the cilantro about 5 minutes before serving. |
