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)