1 c. chopped onion
4 cloves garlic, minced
1 tbsp. olive oil
2 tsp. ground cumin
1 tsp. oregano
1/4 tsp. cayenne pepper
3 c. cooked chopped chicken
1/4 tsp. ground cloves
3 (15 oz.) cans Great Northern beans, rinsed and drained
2 (4 1/2 oz.) cans green chilies or jalapenos
4 c. chicken stock
2 c. shredded Monterey Jack cheese
sour cream
chopped chilies or jalapenos

In Dutch oven, cook onion and garlic in olive oil until tender but not brown. Stir in cumin, oregano, cayenne and cloves. Cook 2 to 3 minutes. Stir in beans, chili peppers and stock. Bring to a boil and reduce heat. Simmer, uncovered, 5 minutes. Stir in chicken and heat through. Ladle chili into bowls. Top each with 1/4 cup cheese. Dollop with sour cream and sprinkle chilies or jalapenos.