1 c. dried navy beans
3 (10 1/2 oz.) cans chicken broth
1 c. water
1 1/2 c. chopped onion
1 clove garlic, minced
1/4 tsp. salt
2 c. chopped cooked chicken
1 (4 oz.) can green chilies
1 tsp. ground cumin
3/4 tsp. dried oregano
1/4 tsp. ground red pepper
1/8 tsp. ground cloves
3/4 c. Monterey Jack cheese

Sort and wash beans. Place in Dutch oven. Cover with water 2-inches above beans; let soak 8 hours. Drain and wash beans; 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, chilies, cumin, oregano and cloves to bean mixture; cover and cook 30 minutes. Spoon into serving bowls. Top each with grated cheese.

Makes 6 servings.