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

Combine beans, chicken broth, garlic and half of the onions in a stock pot and bring to a boil. Reduce heat and simmer about 3 hours. Beans should be very soft. Add more chicken broth if needed.

In a skillet, saute remaining onions in oil until tender. Add chilies according to your personal taste, with seasonings and mix thoroughly. Add to bean mixture. Add chicken and simmer 1 hour longer. Serve topped with grated cheese. Serves 10.