1 lb. great northern beans, rinsed
2 lbs. boneless chicken breasts, or cooked chicken
1 tbsp. olive oil
2 med. onions, chopped
4 garlic cloves, minced
2 (4 oz.) cans chopped mild green chilies
2 tsp. ground cumin
1 1/2 tsp. oregano
1/4 tsp. cloves
1/4 tsp. cayenne
6 c. chicken stock or canned broth
3 c. grated Monterey Jack cheese
Sour cream, salsa

Place beans in large, heavy pot; add cold water to cover and soak overnight. Cook chicken until tender and cut into cubes. Drain beans. Heat oil in same pot, add onions and saute about ten minutes. Stir in garlic, chilies and spices and saute 2 minutes. Add beans and stock and bring to a boil. Reduce heat and simmer until beans are tender, about 2 hours. (Can be prepared to this point a day ahead; cover and refrigerate, bring to simmer before continuing.) Add chicken and one cup of cheese. Stir until cheese melts. Season to taste with salt and pepper. Serve with cheese, sour cream and salsa as garnish.