Ingredients

2 large onions

1 pound large white beans, soaked overnight

6 c. chicken broth, skimmed (note to self - no Swansons)

2 cloves garlic, minced

1 t oil

2 4 oz can chopped green chills

2 t cumin, ground

1/4 t cloves, ground

1 1/2 t oregano

1/4 t cayenne pepper

4 c chicken breasts, cooked and diced (thighs are ok)

3 c grated Monterry Jack cheese

chunky salsa

sour cream

Preparation

  1. Combine beans, broth, garlic and 1/2 of the onions in a large pot. Bring to a boil. Reduce heat, simmer until beans are soft (3 or more hours). Add more broth is needed.

  2. In a heavy skillet, sauté remaining onions in oil until tender. Add chilis and seasoning; mix thoroughly. Add to bean mixture.

  3. Add chicken to bean mixture; simmer 1 hour.

  4. Serve with grated cheese, salsa and sour cream on top.