Amy's White Chicken Chili
Steps
Heat oil in a large soup pot over medium-high heat. Add onions and sauté until translucent, about 10 minutes. Stir in garlic, chilis, cumin, oregano, cloves, and cayenne, and sauté for 2 minutes, or until it smells so good your mouth waters.
Add stock to the pot and bring to a boil. Reduce heat and simmer stirring occasionally, at least 20 minutes, longer for more developed flavor.
It's basically done now, just add the beans, chicken, and half the cheese (the rest is for garnish) and simmer until it's all heated through and cheese is melted.
If you want a thicker chili you can make a roux and stir that in while it's bubbling. Just be sure to cook another 2 minutes to get rid of the raw flour taste.
Serve with the rest of the cheese, sour cream, and cilantro, if using.
