1 lb. Great Northern beans, rinsed
6 c. chicken broth
2 garlic cloves, minced
1 tbsp. olive oil
1 chopped onion
2 tsp. cumin
1 tsp. oregano
1/4 tsp. grated red pepper
1/8 tsp. cloves
1 lb. diced chicken
1 can green chilies

Put beans in Dutch oven. Cover. Bring to boil. Reduce and simmer 1 hour.

In skillet, heat olive oil. Add onion. Stir in cumin, oregano, red pepper and cloves. Cook 1 minute. Add to beans. Cover and cook 1 1/2 to 2 hours until beans are tender, adding up to 2 cups broth or water if needed. Stir in diced chicken and green chilies. Cook 15 minutes longer. Serve with sour cream, salsa and Monterey Jack cheese.