Combine the beans, chicken broth, garlic and half the onions in a large soup pot; bring to a boil.
In a skillet, saute the remaining onions in the oil until tender. Add the chilies and the cumin, oregano, cloves and cayenne; mix thoroughly and add to the pot with the bean mixture. Add the shredded chicken, reduce the heat to a simmer and cook for 1 hour.
Serve topped with grated cheese.
Variation: For a buffet, serve chicken chili with some or all of the following: chopped tomatoes, chopped parsley, chopped ripe olives, guacamole, chopped scallions, sour cream, crumbled tortilla chips and salsa. Also great with corn bread!
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Matt Hasselbeck, Seattle Seahawks