White Chili posted to alt.cooking-chat
http://groups.google.com/groups?selm=vraG2.3006%24l_3.5775%40news.rdc1.bc.wave.home.com&oe=UTF-8&output=gplain

1 lb. great northern white beans
5 cans chicken broth (you can use the broth from cooking chicken)
2 onions, chopped
2 cloves garlic, minced
5 boneless, skinless chicken breasts, cubed (use more or less depending on how meaty you want the chili)
2 tsp. ground cumin
1 tsp. oregano
  tsp. cayenne pepper
Salt, pepper and lemon juice to taste
3 c. Monterey Jack cheese
1 (7 oz) can chopped green chilies

Soak beans overnight.  Combine beans, broth, onions and garlic in
large pot.  Cook (boil, then simmer) for 1-2 hours until beans are
done.  (Do not stir too much or the beans will fall apart).  When
beans are done, add chicken, spices and chilies.  Simmer for
approximately 1 hour and add grated cheese last.  Simmer until cheese
is melted; stir or cheese will sink to the bottom and scorch.

NOTE: Cooking times are approximate.  Basically cook until the beans
are done and spices have "soaked in", then until cheese melts.
Sometimes not all of the chicken broth is necessary.  You don't want
it too soupy, so I usually add about 4 cans of chicken broth and add
the last can as needed.

This will make a large pot.  Serve with a salad and garlic bread and
enjoy!