1 pound dry white beans
6 C chicken broth
2 cloves garlic, minced
2 medium onions, chopped
1 Tbsp oil
2 – (4oz) cans diced green chilis
2 tsp cumin
1 1/2 tsp oregano
1/4 tsp cloves
1/4 tsp cayenne pepper
4 C cooked chicken, cubed
3 C Monterey jack cheese, shredded
1. In a large pot, combine beans, chicken broth and garlic. Bring to a boil, reduce to a simmer and simmer for 3 hours.
2. In a skillet, saute onions in the oil until soft. Add chilis, seasonings and chicken.
3. Add the chicken mixture to the beans and simmer for another hour.
4. Serve with Monterey Jack cheese.