This is from a great restaurant in Louisville.

Timothy's White Chili

1 pound large white beans
8 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped
1 tablespoon oil
2 4-ounce cans mild green chilies, chopped
2 teaspoons ground cumin
1 1/2 teaspoons oregano
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
4 cups cooked chicken breast, diced
3 cups grated Monterey Jack cheese
Salsa
Sour Cream

Combine beans, broth, garlic and half the onions in a large pot and bring
to a boil. Reduce heat and simmer until beans are soft (2 hours or more),
adding more water or broth as necessary. In a skillet, saute remaining
onions in oil until tender. Add chilies and seasonings and mix
thoroughly. Add to bean mixture. Add chicken and simmer 1 hour. Serve
topped with cheese, salsa and sour cream.

Serves 8 to 10

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