I've made this recipe alot. It's SO GOOD!

1 lb large white beans, soaked overnight in water, drained
6 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped (divided)
1 Tbsp olive oil
2 4-ounce cans chopped green chilies
2 tsp ground cumin
1 1/2 tsp dried oregano
1/4 tsp ground cloves
1/4 tsp cayenne pepper
4 cups diced cooked chicken
3 cups grated Monterey Jack cheese
1 jalapeno or serrano pepper, chopped (optional)
1 can hominey (optional)

1 lb large white beans, soaked overnight in water, drained 6 cup s chicken broth 2 cloves garlic, minced 2 medium onions, chopped (divided) 1 Tbsp olive oil 2 4-ounce cans chopped green chilies 2 tsp ground cumin 1 1/2 tsp dried oregano 1/4 tsp ground cloves 1/4 tsp cayenne pepper 4 cup s diced cooked chicken 3 cup s grated Monterey Jack cheese 1 jalapeno or serrano pepper, chopped (optional) 1 can hominey (optional)

1 Combine beans, chicken broth, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add additional water (or watered-down broth), if necessary.

2 In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and continue to simmer 1 hour. Check seasoning, add jalapeno or serrano to level of desired hotness. Add hominey if desired.

3 Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh warmed flour tortillas or tortilla chips.