1 lb. lg. white beans
2 cloves garlic, minced
1 tbsp. oil
2 (4 oz.) cans mild green chilies, chopped
1/4 tsp. cayenne pepper
3 c. grated Monterey Jack cheese
Salsa
Sour cream
6 c. chicken broth
2 onions, chopped
1 1/4 tsp. oregano
1/4 tsp. ground cloves
4 c. diced cooked chicken breast

Combine beans, broth, garlic and half the onions in a large soup pot. Bring to a boil. Reduce heat and simmer until beans are soft (2 hours or more), adding more broth or water as necessary.

In a skillet, saute remaining onions in oil until tender. Add chilies and seasonings; mix thoroughly. Add to bean mixture. Add chicken and simmer 1 hour. Serve topped with grated cheese, salsa and sour cream.