WHITE CHICKEN CHILI

1 lb. white Navy Beans (soaked 12-24 hours in water and drained)
5-6 cans of chicken broth
2 cloves minced garlic
2 medium onions, chopped and divided
1 tablespoon oil
2 4-ounce cans of chopped green chiles
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
4 cups diced cooked chicken breasts
3 cups grated Monterey Jack cheese

Combine beans, chicken broth, garlic, and 1/2 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 remaining onions in oil until tender. Add chiles and seasoning and mix thoroughtly. Add to bean mixture. Add chicken and continue to simmer 1 hour. Serve topped with grated cheese.

(We like to cook for several hours in our crockpot, and then let it sit for a day or so in the refrigerator to allow the flavors to mix. Then put it back in the crockpot to reheat.)

Condiments: chopped tomatoes, chopped parsley, chopped ripe olives, gaucamole, chopped scallions, sour cream, crumbled tortilla chips, salsa, or corn bread.