Spicy White Chile

2 med onions, chopped
1 tbs cooking oil
4 garlic cloves, minced
2 cans chopped green chilies
2 tsp ground cumin
1 tsp dried oregano
1/4 tsp cayenne pepper
1/4 tsp ground cloves
2 cans (14 1/2 oz ea) chicken broth
4 c cubed cooked chicken
3 cans (15 1/2 oz ea) great northern beans, rinsed and drained
2 c shredded Monterey Jack cheese
Sour cream and sliced jalapeno peppers, optional

In a 3-qt saucepan, 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.

Makes: 6 to 8 servings (2 1/4 qts)