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1 lb. large white beans,
soaked overnight in water
and drained
6 c. chicken broth
2 cloves garlic, minced
2 medium onions, chopped and
1 Tbsp. oil
2 (4 oz.) cans chopped green
2 fresh jalapenos, seeded and
2 tsp. ground cumin
1 1/2 tsp. dried oregano
1/4 tsp. ground cloves
1/4 tsp. cayenne pepper
4 c. diced cooked chicken
breasts (white meat only)
3 c. grated Monterey Jack

Combine beans, chicken broth, garlic and half of the
onions in a large soup pot and bring to a boil. Reduce heat
and simmer until beans are very soft, 3 hours or more. Add
more chicken broth, if necessary. In a skillet, saute remain-
ing onions in oil until tender. Add chilies, jalapenos and
seasonings and mix thoroughly; add to bean mixture. Add
chicken and continue to simmer 1 hour. Serve topped with
grated cheese. May add more cayenne if desired.

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