White Chili Ii -

6 cups water

6 cups chicken broth

1 large onion -- chopped

2 cloves garlic -- minced

2 4 oz. cans diced green chilies

1 tablespoon dried oregano

1 tablespoon ground cumin

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

1/2 teaspoon pepper

4 cups diced cooked chicken

1/2 cup shredded Monterey Jack cheese

2 minutes. Remove from heat. Cover and let beans soak for one hour. Drain. Add chicken broth, onion, garlic, chilies, oregano, cumin, cayenne, salt, and pepper. Bring to a boil; reduce heat. Cover and simmer one hour. Stir in chicken and simmer, covered, for 1/2 to 1 hour more. Stir in cheese until melted and serve.