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Mexican White Chili

1 cup chopped onion
4 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons ground cumin
1 teaspoon dried oregano, crushed
1/4 teaspoon ground red pepper
1/4 teaspoon ground cloves
3 15-1/2-ounce cans great northern beans, rinsed and drained
4 cups chicken stock or broth or reduced-sodiuim chicken broth
2 4-1/2-ounce cans diced green chili peppers or chopped jalapeno peppers
3 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese (8 ounces)
Dairy sour cream (optional)
Canned diced green chili peppers or chopped jalapeno peppers (optional)

In a Dutch oven, cook onion and garlic in hot olive oil until onion is tender.

Stir in cumin, oregano, ground red pepper and cloves. Cook for 2 to 3 minutes. Stir in the beans, chicken stock or broth and the 2 cans chili peppers. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in the chicken; heat the mixture through.

Ladle the chili into 8 large, warm bowls. Top each serving with 1/4 cup cheese. Dollop with sour cream and sprinkle with additional chili peppers, if you like. Makes 8 servings.