1/2 c. butter
3 med. white onions, minced
3 cloves garlic, minced
1/4 c. mild chili powder
Pinch of ground cloves
1/2 c. flour
3 c. chicken or turkey stock
1 c. dry vermouth or white wine
2 (7 oz.) cans diced green chilies, drained
4 c. cooked and shredded chicken or turkey
2 c. sour cream
Juice of 1 lemon
1/2 c. bottled salsa
1 ripe avocado, cut into thin wedges
1/2 c. chopped cilantro

Melt butter in a 6 quart pot. Saute onions and garlic for 5 minutes or until onion is transparent. Stir in the chili powder and cloves; stir for a minute or so, then add the flour. Cook over low heat for 3 minutes to toast flour lightly and remove raw taste. Add the stock, wine, and chilies. Bring to a simmer, stirring, until thickened. Lower the heat and simmer for 10 minutes to evaporate alcohol. Add the shredded chicken or turkey and simmer to heat it through. Just before serving, stir in the sour cream, lemon juice, and salsa. Do not boil or sour cream may curdle. Transfer to serving dish and garnish with the avocado and chopped cilantro.

Serves 8 to 10.