White Chili

1 large jar and 2 cans large white beans
6 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped
1 tablespoon oil
2 4oz cans mild green chilies, chopped
2 teaspoons ground cumin
11/2 teaspoons oregano
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
4 cups diced cooked chicken breasts
3 cups grated Monterey Jack cheese
sour cream

I use about 6 chicken breasts; boil them till done in a large pot. You can use boneless, skinless chicken, but for a tastier broth, leave the bones, etc on while boiling. Combine beans, broth, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat to simmer. In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and simmer one hour. Serve topped with cheese and sour cream.

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