Please enjoy this month's selection:

• 1 lb large white beans, soaked overnight in water, drained
• 1/2 gallon plus 2 cups chicken broth
• 1/2 tbsp garlic, minced
• 2/3 cups chopped onions - do not use dehydrated
• 1 Tbsp oil
• 4 ounce can chopped green chilies (you may use 1/2 cup chopped green peppers)
• 1 TBSP ground cumin
• 1 tsp dried oregano
• 1/4 tsp ground cloves
• 1/4 tsp cayenne pepper
• 3 ˝ cups diced cooked chicken
• 1 cup grated Monterey Jack cheese
• 1 jalapeno peppers, chopped and seeded (optional)

1. Combine beans, chicken broth, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add additional water (or watered-down broth), if necessary.
2. In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and continue to simmer 1 hour. Check seasoning, add jalapeno.
3. Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh warmed flour tortillas or tortilla chips. 10 servings

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This recipe is a favorite Opaa! Staff Special!