white chicken chili

this is a family favorite from a church cookbook
White Chicken Chili
4 Cans Northern Beans ( or 1 lb. dry white beans soaked overnight and drained)
4C chicken broth (make sure it is Gluten free)
1 clove garlic minced
1 onion diced
1 small can chopped green chilies
scant tsp. ground cumin
scant tsp. dried oregano
dash of ground cloves
dash of cayenne pepper
4C. cooked chicken diced (can just boil and cut into small bite size pieces)
3C. shredded monterey jack cheese (the 2 C. shredded pack is fine but the cheese adds a lot to the soup)
Combine beans, broth,garlic and onions in a large soup pot and bring to a boil. reduce heat and simmer 2-3 hours. add remaining ingredients except the cheese, simmer an additional hour. garnish with cheese. sometimes i boil the soup then throw it in the crockpot on low and add the additional ing. and turn to high and then serve.serves 8-10. this is a very comforting ,yummy soup!