1 c. dried navy beans
3 (10 1/2 oz.) cans ready to serve no salt added chicken broth
1 c. water
1 1/4 c. chopped onion
1 clove garlic, minced
1/4 tsp. salt
2 c. chopped, cooked chicken breasts (skinned before cooking & without salt)
1 (4 oz.) can chopped green chilies
1 tsp. ground cumin
3/4 tsp. dried whole oregano
1/4 tsp. ground red pepper
1/8 tsp. ground cloves
3/4 c. (3 oz.) shredded 40% less fat Monterey Jack cheese

Sort and wash beans; place in a Dutch oven. Cover with water 2" above beans; let soak 8 hours. Drain beans, and return to Dutch oven. Add broth and next 4 ingredients. Bring to a boil; cover, reduce heat and simmer 2 hours, stirring occasionally. Add chicken and next 5 ingredients; cover and cook 30 minutes. Spoon into serving bowls; top each with cheese.

Makes 6 servings.