1 lb. lg. white beans, soaked overnight in water and drained
6 c. chicken broth
2 cloves garlic, minced
1 med. onion, chopped and divided
1 tbsp. oil
2 (4 oz.) cans chopped green chilies
2 tsp. ground cumin
1 1/2 tsp. dried oregano
1/4 tsp. ground cloves
1/4 tsp. cayenne pepper
4 c. diced cooked chicken breasts
3 c. grated Jack cheese

Combine beans, chicken broth, garlic and half the onions in large soup pot; boil. Reduce heat and simmer 3 hours or more until beans are very soft. Add more chicken broth, if necessary.

Saute remaining onions until tender in oil. Add chilies and seasoning and thoroughly mix. Add to beans. Add chicken and simmer 1 hour. Serve topped with grated cheese.

SUGGESTED CONDIMENTS: Tomatoes, parsley, olives, guacamole, sour cream, tortilla chips, salsa and/or cornbread.