1 lb. dried white beans
2 med. onions, chopped
1 tsp. salt
1 (4 oz.) can green chilies, chopped
1 tsp. dried oregano
Pinch of cloves
4 boneless, skinless cooked chicken breasts, diced
1/2 c. grated Monterey Jack cheese
4 green onions, thinly sliced
1 (46 oz.) can chicken broth
2 cloves garlic, chopped
1 tbsp. oil
1 tsp. ground cumin
1 tsp. ground coriander
Pinch of cayenne pepper

Combine beans, broth, 1 onion, garlic and salt in a large kettle and bring to a boil. Reduce heat, cover and simmer 1 1/2 hours or until beans are very tender, adding more broth if needed.

Heat oil in a skillet. Add the remaining chopped onion and cook until tender and clear, about 5 minutes. Add the chopped chilies, cumin, oregano, coriander, cloves and cayenne and mix thoroughly. Cook on low 20 minutes more. Add the skillet mixture to bean mixture. Add chicken and heat through. For each serving, put chili in bowls and top with cheese and green onion. Serves 4.