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

Combine beans, chicken broth, garlic and half of the onions in large soup pot, bring to boil. Reduce heat and simmer until beans are very soft (3 hours or more). Add more broth if necessary.

In a skillet, saute remaining onions in oil until tender. Add chilies and seasonings and mix well. Add chicken and continue to simmer 1 hour. Serve topped with grated cheese.

Additional topping suggestions: olives, guacamole, chopped scallions, chopped tomatoes, chopped parsley and sour cream.