1 lb. pkg. Northern white beans
6 c. chicken broth, homemade is best
2 cloves garlic
1 tbsp. oil
2 med. onions, chopped
2 (4 oz.) cans chopped green chilies, drained
1 tsp. cumin
1/2 tsp. oregano
4 c. cooked chicken breast, shredded
3 c. grated Monterey Jack cheese

Combine beans, chicken broth, garlic and 1/2 of the onions in a large pot. Bring to a boil. Reduce heat and simmer 3 hours (while keeping beans covered with broth.) Saute remaining onions in oil until tender, stir in the chilies and seasonings. Add this to the cooked chicken and bean mixture and simmer for another hour. Serve with grated cheese on top.