2 lb. chicken breast
2 tbsp. parsley
2 tbsp. butter
1 tbsp. olive oil
1/2 c. chopped onions
3 jalapenos, chopped
1 tbsp. garlic powder
56 oz. can white Northern beans (1 large can and 1 small can)
1 tbsp. oregano
1/2 tbsp. cumin
1 lb. Monterey Jack cheese
1/2 lb. extra sharp cheese

Cover chicken with water and season to taste (salt, pepper, all seasoning salt). Cook for about 30 minutes.

Meanwhile, sauté butter, olive oil, chopped onions, jalapenos and garlic powder for about 4 to 5 minutes. Remove chicken and save broth. When chicken is cool, tear from bones and cut into big pieces. Add to the broth, chicken, beans, oregano and cumin; stir to mix. Simmer to hot. Turn off heat and add cheese pieces. Stir until cheeses are melted.