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

Combine beans, broth, garlic and half the onions in large soup pot. Bring to boil then simmer until beans are soft (3 hours or more). Add more broth as necessary.

In skillet, saute remaining onions in oil until tender. Add chilies and seasonings, mix thoroughly then add to beans. Add chicken and simmer 1 hour. Serve topped with grated cheese, salsa, sour cream, and chopped cilantro. Serves 8 to 10.