1 lb. great northern white beans
2 lbs. boneless chicken breasts
1 tbsp. olive oil
2 med. onions, chopped
4 garlic cloves, minced
2 (4 oz.) cans green chilies, chopped
2 tsp. cumin
1 1/2 tsp. oregano
1/4 tsp. cloves
1/4 tsp. cayenne pepper
6 c. chicken stock
3 c. grated Jack cheese
Sour cream
Salsa

Soak beans overnight. Cook chicken and cut into cubes. Heat oil in pot over medium high heat. Add onions and saute. Stir in garlic, chilies and spices. Saute 2 minutes. Add beans and stock. Bring to a boil. Reduce and simmer at least 2 hours.

Add chicken and 1 cup cheese to chili and stir. Season to taste. Serve with remaining cheese, sour cream and salsa.