1 lb. white beans, rinsed and picked over
2 lb. boneless chicken
1 tbsp. olive oil
2 medium onions, chopped
4 cloves garlic, minced
2 (4 oz.) cans, chopped mild green chilies
2 tsp. ground cumin
1 1/2 tsp. dry oregano
1/4 tsp. ground cloves
1/4 tsp. cayenne pepper
6 c. chicken stock or canned broth
3 c. grated Monterey Jack cheese

Place beans in heavy pot. Add cold water to cover 3 inches. Soak overnight. Cook chicken in large saucepan. Add cold water to cover and simmer until tender. Drain chicken, cool, remove skin, cut into cubes. Drain beans. Heat oil in bean pot. Add onions and sauté until clear. Stir in garlic, chilies, and spices. Sauté 2 minutes. Add beans and stock (or broth) and bring to a boil. Reduce heat and simmer 3 1/2 to 4 hours until beans are tender. Add chicken and cheese. Heat through.