1 lb. dried Great Northern white beans, rinsed, picked over
2 lbs. boneless chicken breasts
1 tbsp. olive oil
2 med. onions, minced
1/2 (4 oz.) cans chopped mild chilies
1/2 tsp. ground cumin
1 tsp. chopped fresh cilantro
1/2 tsp. dried oregano, crumbled
1/8 tsp. ground cloves
1/8 tsp. cayenne pepper
6 c. chicken stock or canned broth

OPTIONAL:

3 c. grated Monterey Jack cheese
Sour cream
Salsa

1. Place beans in heavy large pot. Add enough cold water to cover at least 3 inches and soak overnight.

2. Place chicken in heavy large saucepan. Add cold water to cover and bring to simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove skin. PULL chicken apart into different size pieces. DO NOT CUT CHICKEN.

3. Drain beans. Heat oil in same pot over medium-high heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano, cloves, cilantro and cayenne and saute for 2 minutes. Add beans and stock and boil. Reduce heat and simmer until beans are very tender, stirring occasionally, about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.)

4. Add chicken and 1 cup of cheese (optional) and stir until cheese melts. Season to taste with salt and pepper. Ladle into bowls. Serve with remaining cheese, sour cream and salsa (optional, salsa recommended).