1 c. chopped onion
2-3 cloves of garlic
2 grated parsnips
4 c. chicken broth
3 c. chicken, cooked and chopped
3 - 15 1/2 oz. cans Great Northern Beans, drained
2 - 4 oz. cans diced green chile peppers
2 tsp. ground cumin
1 tsp. crushed dried oregano
1/2 tsp. ground red pepper
1/2 tsp. white pepper
a couple of sliced jalapenos
2 c. shredded Monterey Jack cheese

Sauté the first three ingredients in olive oil. Place in 3 1/2 qt. or larger crockpot and add chicken broth. Add remaining ingredients, save the cheese. Stir, cover and cook for 3 hours on high or 7-8 hours on low. Prior to serving stir in cheese.