1 lb great northern while beans, soaked overnight and drained

2 chopped onions

2 cloved minced garlic

6 cups chicken broth

2 tbsp oil

2 boneless chicken breasts, cubed

2 cans chopped green chilis (4 oz each)

¼ tsp. cayenne pepper

1.5 tsp ground oregano

2 tsp ground cumin

Combine beans, chicken broth, garlic and ½ the onion in a soup pot, bring to boil. Simmer until beans are soft, about 3 hours. Add more broth if necessary. In a skillet, saute remaining onion and chicken in oil until cooked. Add to beans along with chilis and seasonings. Simmer 1 hour. Serve in bowl with any of the following garnishes: monterey jack cheese, chopped tomatoes, ripe olives, green onions, sour cream or hot sauce.