1 lb. large white beans
6 c. chicken broth
2 cloves garlic, minced
2 med. onions, chopped and divided
2 (4 oz.) cans green chilies
2 tsp. ground cumin
1 1/2 tsp. oregano (dried)
1/4 tsp. ground cloves
4 c. diced chicken breast, (approximately 6 breasts)
3 c. Monterey Jack cheese

Cook chicken, remove from broth and set aside to cool. Combine beans, broth, garlic, 1/2 of onion in large soup pot and bring to boil. Reduce heat and simmer until beans are soft (about 3 hours). Add more broth if necessary.

In skillet saute rest of onion until tender, add chilies and seasonings, mix well. Add to bean mixture, add chicken and simmer for 1 hour. Serve topped with cheese.