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

Combine beans, broth, garlic and half the onions in a large soup pot. Bring to a boil. Reduce heat, simmer until beans are soft (3 hours or more), adding more broth if necessary.

In a skillet, saute remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and simmer 1 hour.

Serve topped with grated cheese, salsa and sour cream. Serves 8 to 10.

Salsa: You can use store-bought chunky Mexican tomato or make your own with peeled tomatoes, green chilies, onion, garlic and fresh cilantro.