1 lb. large white beans
6 c. chicken broth
2 cloves garlic
2 med. onions, chopped
1 tbsp. oil
8 oz. mild green chilies
2 tsp. cumin, optional
1 1/2 tsp. oregano
1/4 tsp. cayenne
4 c. diced chicken
3 c. Monterey Jack cheese, grated

Cook chicken in salted water. Remove. Set aside to cool. Remove meat from bones, cut up and refrigerate until needed. Combine beans, broth, garlic and half the onions in large soup pot and bring to boil. Reduce heat and simmer until beans are very soft (3 hours or more). Add more broth if necessary. In skillet or microwave sauce remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add chicken and continue to simmer 1 hour. Serve topped with grated cheese.