3 cans of Great Northern Beans (drain as much as possible)
4 cans of chicken broth
2 cloves garlic, minced
2 medium onions, chopped
2 tablespoons of olive oil
2 4-ounce cans mild green chilies, chopped
2 teaspoons ground cumin
1 1/2 teaspoons oregano
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
4 cups diced cooked chicken breast (I use skinless chicken breasts)

3 cups grated Monterey Jack cheese
Salsa (see note)
Sour cream

Combine beans, broth and garlic in a large soup pot. In a skillet, sauté onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture and bring to a boil.

Add chicken, cover and reduce heat, simmering for 1 to 2 hours, stirring occasionally.

Serve topped with grated cheese, salsa and sour cream.

Makes 8 to 10 servings.

Salsa: You can use store-bought chunky Mexican tomato or I make my own with diced tomatoes, green chilies, diced onions, diced (or minced) garlic and fresh cilantro.

Submitted by: Steve Windower