This is the White Chili recipe I use. My family loves it, which is rare for something I cook! I am going to cook the beans all day in the crockpot. Then I'll add the chicken and turn up the heat for the last hour or so.
1 pound large white beans, soaked over night
6 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped (divided)
2 4-oz cans chopped green chilies
2 tsp ground cumin
1 ½ tsp dried oregano
¼ tsp ground gloves
¼ tsp cayenne pepper
4 cups diced cooked chicken breasts
3 cups grated Monterey Jack cheese
Combine beans, chicken broth, garlic and half of 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 more chicken broth, if necessary. 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. Serve topped with grated cheese.