1 lb. (2 c.) Great Northern white beans, sorted and soaked overnight in water, then drained
10 c. chicken broth
2 garlic cloves, minced
2 medium onions, chopped and divided
1 tbsp. oil
2 (4 oz.) cans green chilies, sliced
3 c. canned tomato quarters and juice
2 tsp. ground comino (cumin; comino is Spanish)
1 1/2 tsp. oregano
1/4 tsp. ground cloves
1/4 tsp. cayenne pepper
4 c. diced cooked chicken
salt to taste
grated Monterey Jack cheese and chopped green onions (garnish)

In a 3-quart saucepan, combine soups and water; mix well. Heat through. Add the chicken, if desired. Stir in lemon juice and pepper. Garnish with parsley, if desired.