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

Combine beans, chicken broth, garlic and 1/2 the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are soft - 3 hours or more. Add more broth if necessary.

Saute remaining onions in oil until tender. Add chilies and seasonings and mix well. Add to bean mixture. Add chicken and continue to simmer 1 hour. Serve topped with grated Monterey Jack cheese. Serves 8 to 10. Serve soup with corn bread sticks.