Ingredients
2 medium onions, chopped1 tablespoon canola oil4 garlic cloves, minced2 cans (4 ounces each) chopped green chiles2 teaspoons ground cumin1 teaspoon dried oregano1/4 teaspoon cayenne pepper1/4 teaspoon ground cloves2 cans (14-1/2 ounces each) chicken broth4 cups cubed cooked chicken3 cans (15-1/2 ounces each) great northern beans, rinsed and drained2 cups shredded Monterey Jack cheeseOptional: Sour cream and sliced jalapeno peppers
Preparation
In a Dutch oven or soup kettle, saute onions in oil until tender. Stir in garlic, chiles, cumin, oregano, cayenne and cloves; cook and stir 2-3 minutes more. Add broth, chicken and beans; simmer, uncovered, for 15 minutes.
Remove from the heat. Stir in cheese until melted. Garnish with sour cream and jalapeno peppers if desired.
