You might think that cloves seem out of place among abundant Southwestern flavors, but just a tiny amount enhances the other spices and adds a hint of sweetness.
Sort and wash beans; place in a Dutch oven. Cover with water to a depth of 2 inches above beans. Cover and bring to a boil; boil 2 minutes. Remove from heat; let stand 1 hour.
Drain beans, and return to Dutch oven; add broth, onion, and garlic. Bring to a boil; cover, reduce heat, and simmer 2 hours.
Add chicken and next 6 ingredients; cover and cook 30 minutes. Ladle soup into individual bowls; sprinkle evenly with cheese.
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