1 lb. dried Great Northern white beans
1 1/4 qt. or 4 19 oz. Progresso Low Salt chicken stock
1 1/2 large onion, chopped
2 cloves garlic, minced
1 tsp. salt
1 tbsp. corn oil
1 4 oz. can green chiles, chopped
2 tsp. cumin
2 tsp. ground oregano
2 tsp. ground coriander
Dash paprika
Pinch ground cloves
Pinch cayenne pepper
4 chicken breasts, skinless, cooked, chopped
1/2 c. Monterey Jack cheese, grated
4 green onions, sliced thinly

Soak beans over night, then drain and pick through. Combine beans, all the stock, half of the onion and all the garlic. Bring to a boil. Reduce heat and simmer for 1 1/2 hours or until beans are tender. Clean and trim chicken breasts. Place in saucepan in water just to cover. Bring to a boil. Reduce heat to simmer and cook just until cooked through, about 10 to 15 minutes (The meat is done when pierced with a fork and the tine holes remain.) Drain and reserve meat. Chop when cool. In skillet, heat oil and cook rest of onion until clear. Add chilis and spices. Mix and cook for 10 to 15 minutes on low heat. Add to beans after they are cooked. Add chicken pieces to soup mixture. When soup is heated through, add the sliced green onions and a couple curls of cheese to top bowls. Serve extra cheese and onions on the side. Corn chips and/or corn bread are also good with this soup.