A fiery-spiced white chili with chicken and navy beans.

White Bean Chili

1/4 cup butter
1 cup chopped onion
1 garlic clove, minced
4 boneless, skinless chicken breast halves, diced
3 cups chicken broth
2 tablespoons dried cilantro
1 tablespoon dried basil
2 teaspoons red pepper flakes
1/4 teaspoon ground cloves
2 (15-ounce) cans navy or other white beans, drained and rinsed
Chopped tomatoes for accompaniment
Tortilla chips for accompaniment

1. Heat butter in a large skillet over medium-low heat. Add chopped onion and finely chopped garlic clove; cook until onion is tender. Stir in cooked, diced chicken, chicken broth, chopped cilantro, basil, chopped red chili pepper flakes, ground cloves, and navy beans. Bring to a boil, reduce the heat, cover and simmer for 1 hour, stirring occasionally.
2. Serve with chopped tomato and tortilla chips.

Makes 6 servings.