1 lb. dry Great Northern beans 8 Cups chicken broth 2 cloves minced garlic 2 medium onions, chopped 2 Tbsp. oil 2, 4 oz. cans chopped green chilies 2 t. ground cumin 1/4 t. ground cloves 1/4 t. cayenne pepper 4 Cups diced, cooked chicken Shredded Monterey Jack cheese Sour cream

Preparation

Combine beans, broth, garlic, and half of the onions in large pot and bring to boil. Cover and simmer about 3 hours until beans are tender. In a skillet, cook remaining onions in oil until tender; add chilies and seasonings. Combine and add to bean mixture. Add chicken. Cover and simmer about 30 minutes more. Serve with grated Monterey Jack cheese and sour cream for toppers.

Notes: Great alternative to traditional chili. I use more cayenne for an extra kick. Can also be served with crushed tortilla chips on top.