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

Combine beans, chicken broth, garlic and half the onions in a large soup pot and bring to boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add more chicken broth, if necessary. In 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.