Spicy White 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 shredded Monterey Jack cheese
• Sour cream and sliced jalapeno peppers, optional

1. 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.
2. Remove from the heat. Stir in cheese until melted. Garnish with sour cream and jalapeno peppers if desired.

onions, canola oil, garlic, green chilies, ground cumin, oregano, cayenne pepper, ground cloves, chicken broth, chicken, beans, shredded monterey, sour cream

Taken from www.tasteofhome.com/recipes/spicy-white-chili/ (may not work)