1 lb. white beans
6 c. chicken broth
2 medium onions, chopped
2 cloves garlic, chopped
1 tbsp. oil
2 tsp ground cumin
2 - 4 oz cans chopped green chilies
1 1/2 tsp dried oregano
1/4 tsp ground cloves
1/4 tsp cayenne pepper
4 c. cooked chicken breast
3 c. Monterey Jack cheese, grated

Soak beans overnight. Drain in a large dutch oven, add beans, chicken broth, garlic, and half of the chopped onions. Bring to a boil. Reduce heat and simmer for 3 hours. Sauté remaining onions in oil. Add chilies, spices and diced chicken. Sauté for 5 minutes. Add this mixture to the beans and continue to simmer for an additional hour. Serve topped with cheese.