White Chicken Chili

Ingredients

• 1 teaspoon olive oil
• 2/3 medium onion, chopped
• 1 cloves garlic, minced
• 1 seeded jalapeño pepper, chopped
• 1 can chopped green chilies
• 2/3 teaspoon ground cumin
• 1/2 teaspoon dried oregano or Italian seasoning
• Pinch ground cloves
• Pinch cayenne pepper
• 1 can large white beans, undrained
• 2 cups chicken broth
• 1 1/2 cups diced cooked chicken
• 1/2 cup grated low-fat Monterey Jack or white cheddar cheese, optional

Directions

1. Warm the oil in a large saucepan set over medium heat. Add the onion and cook, stirring now and then, until it softens, 4 to 7 minutes.
2. Add the garlic, jalapeño, green chile peppers, cumin, oregano, cloves, and cayenne. Cook the mixture a bit longer, stirring as you go, until everything is softened and fragrant, about 3 minutes.
3. Stir in the chicken broth, chicken and white beans, then bring the pot to a boil. Lower the heat and let the chili simmer for 20 minutes, giving it an occasional stir. If it looks a little loose, that is completely fine.
4. When the 20 minutes are up, use a potato masher to gently crush the chili until roughly half of the beans have broken down. That will help thicken the chili, and the cheese will make it thicker still.
5. Spoon into bowls and finish with grated cheese. If you like, add cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole, or put fresh warmed flour tortillas or tortilla chips alongside.