2 med onions, chopped
 1 tbs cooking oil
 4 garlic cloves, minced
 2 cans 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 ea) chicken broth
 4 c cubed cooked chicken
 3 cans (15 1/2 oz ea) great northern beans, rinsed and drained
 2 c shredded Monterey Jack cheese
 Sour cream and sliced 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
 cream and jalapeno peppers if desired.
 
 Makes: 6 to 8 servings (2 1/4 qts)