White Chili

Ingredients

1 cup chopped onion
4 minced cloves of garlic
1 tablespoon olive oil
2 tsp ground cumin
1 teaspoon dried oregano,
1/4 teaspoon each ground red pepper and ground cloves
6 cups of cooked great northern beans
16 ounces diced green chili peppers or chopped jalapeno peppers
4 cups broth, or water with bouillion powder
3 cups diced cooked chicken
2 cups shredded Monterey Jack cheese

Sour cream (optional)
cilantro (optional)

Cook and the onion and garlic in hot oil in a heavy saucepan, just until tender.

Stir in cumin, oregano, red pepper and cloves, cooking and stirring over medium hot heat for a couple of minutes.
Add the beans, chili peppers, broth- heat to boiling, reduce to simmer and stir in chicken, heating through.

When hot, ladle in bowls (serves 8), topping each with 1/4 cup of cheese and a dollop of sour cream.  Top with cilantro leaves if desired.

Serve with steaming hot buttered cornbread (NOT, I beg of you, the sweet stuff laden with sugar and tasting more like cake than corn)

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