Instructions: Drain the soaked beans. Combine in a large soup pot with 8 cups chicken broth. Bring to a boil; cover and simmer 1 1/2 to 2 hours or until tender.

Combine oregano, parsley, 4 teaspoons salt, cumin, garlic powder, onion powder, paprika, chili powder, white and black peppers, cayenne and red pepper flakes in a small bowl; set aside.

In a large saucepan, heat butter and olive oil; add onion, bell pepper, celery,1/2 tablespoon minced garlic (1 1/2 teaspoons) and a third of the reserved seasoning mix. Saute over medium heat about 5 minutes. Add another1/2 tablespoon minced garlic and another third of the seasoning mix; continue sauteing until celery is tender. Add remaining1/2 tablespoon minced garlic, remaining seasoning mix and the flour; cook 5 to 7 minutes longer. Whisk in remaining 3 cups chicken broth, cooking until thickened.

Add cooked beans and their broth, chicken and green chilies; heat until chicken is just done, about 5 to 6 minutes. Serve hot in bowls garnished with havarti cheese, salsa, sour cream and cilantro.

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