1 lb. dried Great Northern white beans, rinsed
2 lbs. boneless chicken breasts
1 tbsp. olive oil
2 med. onions, chopped
4 garlic cloves, minced
2 (4 oz.) cans chopped mild green chilies
Sour cream
Salsa
Chopped fresh cilantro
2 tsp. ground cumin
1 1/2 tsp. dried oregano, crumbled
1/4 tsp. ground cloves
1/4 tsp. cayenne pepper
6 c. chicken stock or canned broth
3 c. grated Monterey Jack cheese (about 12 oz.)

Place beans in heavy, large pot. Cover with 3 inches cold water and soak overnight. 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. Cut chicken into cubes. 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, and cayenne. Saute 2 minutes. Add beans and stock; bring to boil. Reduce heat and simmer until beans are very tender, about 3 hours. Add chicken and 1 cup cheese to chili and stir until cheese melts. Season to taste. Serve with remaining cheese, sour cream, salsa, and cilantro.