Quick White Chicken Chili - cooking recipe

Ingredients

White Chili
1 tablespoon olive oil
4 boneless skinless chicken breasts (2lb , 6 cups chopped cooked chicken breast)
1 cup onion, chopped
2 teaspoons garlic, minced (6 cloves, crushed)
1 (4 ounce) can green chilies, chopped
1 teaspoon ground cumin
2 teaspoons ground cayenne pepper
2 teaspoons dried oregano
1/4 teaspoon ground cloves
1/4 teaspoon ground cayenne pepper
3 (15 ounce) cans white beans, rinsed and drained, adding another can would be ok if you like a lot of beans
4 (14 1/2 ounce) cans chicken broth
salt and pepper, to taste
Optional Garnishes
12 ounces monterey jack cheese or 12 ounces cheddar cheese, shredded
sour cream
avocado
corn chips
cornbread

Preparation

Heat the oil over medium-high heat in a Dutch oven or heavy stockpot. Add the chicken and onion and saute 5 minutes, until chicken is no longer pink.
Stir in the minced garlic, green chiles, cumin, oregano, cloves, and cayenne. Saute for 3 minutes to blend the flavors. Stir in the beans and the chicken broth and simmer 15 to 20 minutes. Season with salt to taste.
Serve in bowls topped with cheese and a dollop of sour cream.
Serve with corn bread, avocado, salsa, or corn chips.