1In saucepot over medium heat, cook safflower oil 30 sec. or until heated. Add chopped onions. Cook 3 min. or until tender, stirring often. Add chopped garlic and green chiles. Cook 1 min.
2Stir in beans, fresh oregano, ground cumin and cayenne pepper. Add chicken broth.
3Increase heat to medium-high and bring to boil. Reduce heat to medium. Let simmer 10 min. or until thickened. Stir in chicken pepper-jack cheese and cilantro. Season with salt and pepper desired. Serve with cornbread.