2 medium onions, chopped
1 tablespoon canola oil
4 garlic cloves, minced
2 cans (4 ounces each) chopped green chilies
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
2 cans (14-1/2 ounces each) chicken broth
4 cups cubed cooked chicken
3 cans (15-1/2 ounces each) great northern beans, rinsed and drained
2 cups (8 ounces) shredded Monterey Jack cheese
Sour cream and sliced jalapeno peppers, optional
In a Dutch oven or soup kettle, saute onions in oil until tender. Stir in garlic, chilies, cumin, oregano, cayenne and cloves; cook and stir 2-3 minutes more. Add broth, chicken and beans; simmer, uncovered, for 15 minutes.
Remove from the heat. Stir in cheese until melted. Garnish with sour cream and jalapeno peppers if desired. Yield: 6-8 servings (2-1/4 quarts).
