Here's the recipe. Enjoy!!

Timothy's White Chili - The Courier-Journal
First published on Feb. 12, 1989.

1 pound large white beans
6 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped
1 tablespoon oil
2 4-ounce cans mild green chilies, chopped
2 teaspoons ground cumin
1 1/2 teaspoons oregano
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
4 cups diced cooked chicken breast
3 cups grated Monterey Jack cheese
Salsa (see note)
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 (2 hours or more), adding more broth if necessary.

In a skillet, saute remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and simmer 1 hour.

Serve topped with grated cheese, salsa and sour cream.

Makes 8 to 10 servings.

Salsa: You can use store-bought chunky Mexican tomato or make your own with peeled tomatoes, green chilies, onion, garlic and fresh cilantro.