Spicy White Chile -

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

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.

6 to 8 servings (2 1/4 qts)