Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Lg. white beans, soaked drained |
| 2 \N | Cloves garlic, minced overnight in water and |
| 6 cups | Chicken broth |
| 1 medium | Onion, chopped and |
| \N \N | Divided |
| 1 tablespoon | Oil |
| 2 \N | (4 oz.) cans chopped green chilies |
| 1½ teaspoon | Dried oregano |
| ¼ teaspoon | Cayenne pepper breasts |
| 2 teaspoons | Ground cumin |
| ¼ teaspoon | Ground cloves |
| 4 cups | Diced cooked chicken |
| 3 cups | Grated Jack cheese |
Combine beans, chicken broth, garlic and half the onions in large soup pot; boil. Reduce heat and simmer 3 hours or more until beans are very soft. Add more chicken broth, if necessary. Saute remaining onions until tender in oil. Add chilies and seasoning and thoroughly mix. Add to beans. Add chicken and simmer 1 hour. Serve topped with grated cheese.
SUGGESTED CONDIMENTS: Tomatoes, parsley, olives, guacamole, sour cream, tortilla chips, salsa and/or cornbread.
Submitted By BARRY WEINSTEIN
Submitted By JEROME GREENE On 04-24-95