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Spicy White Chicken Chili

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).

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