1 large onion, chopped (about 1 cup)
1 clove garlic, finely chopped
1/4 cup butter or margarine
4 cups chicken breast, 1/2-inch cubes
3 cups chicken broth
2 tablespoons snipped cilantro or parsley
1 tablespoon dried basil leaves
2 teaspoons ground red chiles
1/4 teaspoon ground cloves
2 (16 ounce) cans great northern beans
1 can white shoe peg corn, drained

Sauté onion and garlic in butter over low heat, stirring until lightly browned. Stir in remaining ingredients. Heat to a boil. Reduce heat and simmer 1 hour, stirring occasionally.

Serve topped with fresh chopped tomatoes, sour cream and tortilla chips.

Makes 6 servings (1 1/2 cups each).

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