Chicken and White Bean Chili

CHICKEN AND WHITE BEAN CHILI

1 cup chopped onion

4 cloves minced garlic

1 tsp. olive oil

2 tsp. ground cumin

1 tsp. dried, crushed oregano

¼ tsp. ground red pepper

¼ tsp. ground cloves

3 cans (15 oz.) Great Northern Beans, rinsed and drained

2 cans (4 and ½ oz.) diced green chili peppers or chopped jalapeno peppers

3 cans (15 oz.) or less chicken broth or stock

2 cups shredded Monterrey Jack cheese (8 oz.)

Sour cream

Sautee onion and garlic in hot olive oil until onion is tender. Stir in spices and simmer for a few minutes until mixture starts caramelizing and sticking to skillet. Use broth to loosen mixture from bottom of skillet, and to wash contents into crock pot or soup pot. Add the rest of the canned ingredients to the pot and set heat to high. Cook chicken, chop into bite-sized pieces and add to pot. Once the chili is good and hot, reduce heat to low and cook for an hour or so. Serve with Monterrey Jack and sour cream.

NOTE: We've made this recipe several times, and it is quite good, though I'd like it to be thicker. The original recipe called for four cans of broth, and three still makes more liquid than I'd like.