1 lb. dried large white beans (soaked overnight)
6 c. chicken broth
2 cloves garlic, minced
2 med. onions, chopped
1 tbsp. oil
2 (4 oz.) cans green chilies
2 tsp. ground cumin
1 1/2 tsp. oregano
1/4 tsp ground cloves
1/4 tsp. cayenne pepper
4 c. diced cooked chicken
3 c. grated Monterey Jack cheese
Salsa
Sour cream

Pour off water from beans and combine with broth, garlic, and half the onions in a large soup pot. Bring to a boil. Reduce heat. Simmer until beans are soft (3 hours or more), adding more broth or water if necessary. In skillet, saute the remaining onions until tender. Add chilies (chopped) and seasonings. Add to bean mixture. Add chicken and simmer one hour. Serve topped with grated cheese, salsa, and sour cream. Serves 8 to 10 people.