Ingredients

• 1 can white canelli beans
• 6 cups chicken broth
• 2 cloves garlic, minced
• 2 medium onions, chopped (divided)
• 1 tablespoon oil
• 2 (4-ounce) cans chopped green chilies
• 2 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cayenne pepper
• 4 cups shredded, cooked chicken breasts
• 3 cups Monterey Jack cheese, grated

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Instructions

1. Combine the beans, chicken broth, garlic and half the onions in a large soup pot; bring to a boil.
2. In a skillet, saute the remaining onions in the oil until tender. Add the chilies and the cumin, oregano, cloves and cayenne; mix thoroughly and add to the pot with the bean mixture. Add the shredded chicken, reduce the heat to a simmer and cook for 1 hour.
3. Serve topped with grated cheese.