From the Kitchen of:  Bonnie

Source:  Home-Style Cooking

 

3	medium	onions, chopped
1	tbsp.	vegetable oil
4	cloves	garlic, minced
2	cans ( 4 oz. each)	chopped green chilies
2	tsp.	ground cumin
1	tsp.	dried oregano
1/4	tsp.	cayenne pepper
1/4	tsp.	ground cloves
2	cans (14-1/2 oz. each)	chicken broth
4	cups	cubed cooked chicken
3	cans (15-1/2 oz. each)	great northern beans, rinsed and drained
2	cups ( 8 ounces)	shredded Monterey Jack cheese
		sour cream, optional
		jalapeno peppers, optional

In a 3-qt. saucepan, saute onions in oil until tender.
Stir in garlic, chilies, cumin, oregano, cayenne and cloves; cook and stir 2 - 3 minutes more.
Add broth, chicken and beans; simmer, uncovered, for 15 minutes.
Remove from the heat.
Stir in cheese until melted.
Garnish with sour crean and jalapeno peppers if desired.

Yield:  6 - 8 servings (2 1/4 quarts)