1 pkg. Great Northern beans, soak overnight
6 c. chicken broth
2 cloves garlic, minced
2 med. onions, chopped & divided in half
1 tbsp. oil or butter
2 cans chopped green chilies (4 oz. can) hot or mild
1 1/2 tsp. ground cumin (if you like the taste of cumin use 2 tsp.)
1/4 tsp. cayenne pepper
1 1/4 tsp. oregano
1/4 tsp. cloves
2 c. diced chicken breasts
Salt to taste
Monterey Jack cheese

Green Chilies - If you cannot fine hot use mild and add a little Tabasco sauce to this.

Combine beans, broth, garlic and 1/2 of the onion in a large pot. Bring to a boil then reduce heat and simmer about 3 hours. Add more chicken broth if needed.

In a skillet saute remaining onion in the oil; add green chilies and remaining seasonings and chicken; mix thoroughly and add to beans. Simmer about 1 hour more. Top servings with grated Monterey Jack cheese. Freezes well. Serves 6-10.