Chicken Chili

I made this on a rainy day in New England,
a smooth jazz type of a comfort food.
Curl up with a cup of this chili, a
good book and you really won't care
if it's raining cats and dogs outside.

Ingredients:
2 cups chopped yellow onion
1 stick unsalted butter
4 cloves fresh garlic, minced
1 tbsp. chili powder
2 tsps. ground cumin
1 tsp. cayenne pepper
pinch of ground clove
6 tbsp. all-purpose flour
32 oz chicken broth, heated
3 lbs. boneless chicken breast, cubed
4 cans white beans, drained , rinsed
2 cans chopped green chilies
2 cups plain yogurt
2 tsp. kosher salt

Directions:
Over medium high heat cook onion and butter
in a large stockpot until onion is soft.
Add garlic, cook an additional 2 minutes.
Lower heat, Add chili powder, cayenne,
cumin, clove and flour.
Cook, stirring for 5 minutes.
Turn heat up and slowly add warm
chicken broth, stirring.
Bring to a boil and simmer 3 minutes.
Add raw chicken cubes and cook thoroughly,
about 7 minutes. Lower heat,
Add green chilies, salt, beans and yogurt.
Simmer 5 minutes. Remove from heat,
cover, allow to rest 15 minutes.
Add salt and pepper to taste.