1 lb. lg. white beans
6 c. chicken broth
2 cloves garlic, minced
2 med. onions, chopped
1 tbsp. oil
2 (4 oz.) can green chilies
2 tsp. cumin
1 1/2 tsp. dried oregano
1/4 tsp. ground cloves
1/4 tsp. cayenne pepper
4 c. diced cooked chicken
3 c. grated Monterey Jack cheese

Combine beans, broth, garlic, and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. In a skillet, saute remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and continue to simmer 1 hour. Serve topped with grated cheese. Other toppers: sour cream, olives, tomatoes, scallions. Serves 8-10.