White Chili

Ingredients:
1 pound large white beans, soaked overnight in water, drained
6 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped
1 tablespoon olive oil
2 (4-ounce) cans chopped green chilies
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
3 cups grated Monterey Jack cheese
1 jalapeno or Serrano pepper, chopped (optional)

Directions:
Mix beans, chicken broth, garlic, and half the onions in large pot; bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add additional water or watered-down broth as needed. In skillet, sauté remaining onions in oil until tender. Add chilies and seasonings; mix thoroughly. Add to bean mixture. Add chicken and continue simmering for 1 hour. Add jalapeno or Serrano pepper to taste if desired. Top with grated cheese for serving and garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh warmed flour tortillas or tortilla chips. Makes 8 to 10 servings.