Timothy's White Chili

Ingredients:
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 ½ teaspoons oregano
¼ teaspoon ground cloves
¼ teaspoon cayenne pepper
4 cups diced cooked chicken breast
3 cups grated Monterey Jack
Salsa
Sour cream
Salt to taste

Directions:
Combine beans, broth, garlic and half the onions ina large soup pot. Bring to a boil. Reduce heat, simmer until beans are soft (3 hours or more), adding more broth if necessary. 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 grated cheese, salsa and sour cream. Serves 8 to 10. Salsa: You can use store bought chunky Mexican tomato or make your own with peeled tomatoes, green chilies, onion, garlic and fresh cilantro.

(Submitted by Susan Smith)