White Chili

1/2 lb. great northern white beans (1-3/4 c.dry = 4 cups cooked) or 4 cups canned beans
1 lb chicken, cooked and cubed (optional)
2-1/2 tsp. olive oil
1 med. chopped onion
2 garlic cloves, minced
1/2 tsp. cumin
1-1/2 tsp. oregano
1/4 tsp. cloves dash of cayenne pepper
4 cups chicken broth
1/2 - 1 can green chilies

1-1/2 c. monterey jack cheese, grated
garnish: sour cream, salsa, cheese, cilantro

Place beans in pot. Add cold water to cover the beans by 3" and soak overnight. Drain beans. Saute onions and oil in pot about 10 min. Stir in garlic, cumin, oregano, cloves, cayenne.

Saute a couple of minutes and then add the beans and broth. Bring to a boil. Reduce heat and simmer 2 hrs. (If using canned beans, simmer about 30 min.)

If cooking beans from dry, make sure they are soft enough to eat before adding the chilies because they will not get any softer after you add them. Add the green chilies, however hot you want it. Stir in about a cup of the cheese and chicken, if you're adding it. Garnish with the rest of the cheese and other stuff. This freezes well.