Instructions: Place the dried beans in a saucepan and cover with water. Bring to a boil and cook 2 hours, or until softened. Drain and set aside. In a large saucepan or soup kettle, heat the olive oil and saute the onions until transparent,a bout 5 minutes. Add the cumin, green chilies, cloves, cayenne and oregano and saute 2 to 3 minutes. Add the chicken broth, chicken, reserved beans and Monterey Jack cheese. Simmer 15 minutes and serve.

Note: "This is good with a side of guacamole and corn chips," says Wade. "It can be increased to serve any number, and it freezes well." To save time, Wade occasionally makes this with about 9 cups canned beans.

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