3/4 cup chicken stock
or canned low sodium chicken broth — fat skimmed and discarded 1 medium onion — minced
1 large clove garlic — minced
1/4 cup drained canned green chilies — coarsely chopped
3/4 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
Salt 32 ounces white kidney beans-(cannellini beans)
undrained (2 cans)
TO COOK AND SERVE: Bring chicken stock to boil in a large skillet. Add next 8 ingredients plus 1/2 teaspoon salt; cover and simmer to blend flavors, about 10 minutes. Add kidney beans; simmer until heated through, about 3 minutes. Serve immediately.