A hearty and flavorful white bean chicken chili, perfect for a cozy meal.
In a large soup pot, combine the beans, chicken broth, minced garlic, and half of the chopped onion.
Using canned beans reduces cooking time significantly.
Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
Stir occasionally to prevent sticking.
In a skillet, sauté the remaining onion in a bit of oil until softened.
Cook over medium heat for even cooking.
Add the green chilies, cumin, oregano, ground cloves, and cayenne pepper to the skillet. Mix well.
Toast the spices slightly to enhance their aroma.
Transfer the contents of the skillet to the soup pot and stir to combine.
Ensure the mixture is well incorporated.
Add the diced chicken breast to the pot and let it simmer for 20 minutes or until the chicken is cooked through.
Cut the chicken into even pieces for uniform cooking.
Serve the chili in bowls, topped with shredded Monterey Jack cheese, a dollop of sour cream, and a spoonful of salsa.
Add tortilla chips on the side for a crunchy texture.
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