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

Soak beans overnight. Drain and rinse. Combine beans, broth, garlic and 1/2 the onions in a large soup pot. Bring to a boil. Reduce heat and simmer until beans are soft, 3 hours or more. Saute remaining onions in oil. Add chilies and seasonings, mix thoroughly. Add to bean soup. Add chicken and simmer 1 hour. Serve topped with grated cheese, salsa and sour cream. Serves 10 to 12.