Green Chicken Chili

by Tom Stritecky  Preparation time: 45 Minutes 3-4 pounds of Chicken Breast 2  whole white onions chopped 4 cloves of garlic 3 boxes of chicken broth 4 small cans of chopped chilies       4 tsp Cumin 1 tsp Clove 1 tsp Coriander 1-2 tsp of Chili Powder (to taste) ½ cup of chopped Fresh Cilantro 4- Cans of white pinto beans  (White Northern Organic Beans @ East Dakota Coop) Cube chicken into ¾" pieces, chop onion, peel and chop garlic. Sauté in bottom of kettle with 1/3 cup of EVOO. Sauté until all is tender (probably about 30 minutes).  Add all other ingredients and bring to boil. Turn heat to low and cover. Stir occasionally. Heat on low for approximately 2 hours minimum. *Optional- Add about 3-4 tsp of cornstarch for a bit of thickening. I used it, but I like the little bit of thickening Suggested toppings: Sour Cream Chopped Green Onion Black Olives Monterey or Cheddar Cheese shredded Black Tortilla chips and Black Bean Salsa