1 lb. large white beans
6 c. chicken broth
2 garlic cloves minced
2 medium onion chopped
1 tbsp. oil
2 4 oz. cans greens chilies chopped
2 tsp. ground cumin
1 1/2 tsp. oregano
1/4 tsp. ground cloves
1/4 tsp. cayenne pepper
4 c. cooked chicken breasts diced
3 c. Monterey Jack cheese grated
1 jar salsa
1 6 oz. pkg. sour cream

Combine beans, broth, garlic and 1/2 of the onion in large pot. Bring to a boil; then simmer for 3 hours or more, adding more broth if needed. In skillet heat oil, sauté remaining onion; add chilies and seasonings cook thoroughly. Pour into bean mixture and add chicken, simmer for an additional hour.

Serves 8 to 10. Top with grated cheese, salsa and sour cream.