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

Combine beans, broth, garlic, and half the onions in a large soup pot. Bring to a boil. Reduce heat, simmer until beans are soft, 3 hours or more, add more broth, if necessary.

In a skillet, saute remaining onions in oil until tender. Add chilies and seasoning and mix thoroughly. Add to bean mixture. Add chicken and simmer 1 hour. Serve topped with grated cheese, salsa, and sour cream. Serves 8 to 10 people.