1 pound dry white beans or 6 cups canned navy beans6 cups chicken broth 2 garlic cloves, crushed 1 1/2 onion chopped 8 ounces green chili pppers, crushed 2 teaspoons cumin 1 1/2 teaspoon oregano 1 teaspoon cloves 1/4 teaspoon cayenne pepper 4 cups cooked chicken, chopped 3 cups chicken broth monterey jack cheese, shredded for garnish
In a large pot combine beans, chicken broth, garlic and onion. Bring to boil, reduce heat and simmer uncovered until beans are tender ( 2-3 hours if using dry beans, 10 minutes or less if using canned beans). In a large skillet, saute onion until tender. Add green chili peppers, and spices, mix thoroughly. Simmer for one hour. Serve in bread bowls and garnish with montery jack cheese.
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