1 lb. dried Great Northern white beans
2 lb. boneless chicken breasts
2 med. onions, chopped
2 (4 oz.) cans mild green chilies, chopped
4 garlic cloves, minced
1 tbsp. olive oil
4 c. chicken stock or canned broth
2 tsp. ground cumin
1 1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
1/4 tsp. ground cloves
2-3 c. shredded Monterey Jack cheese
Chopped fresh cilantro, sour cream, salsa

Soak beans in cold water overnight. Simmer chicken in large pot about 15 minutes. Drain, cool, remove skin and cube (make cubes small). Heat oil in same pot over medium-high heat and saute onions until translucent. Stir in garlic, chilies, cumin, oregano, cloves, cayenne and saute a few minutes. Drain beans and add beans and stock to pot. Bring to boil and reduce heat. Simmer about 2 hours until beans are very tender. Stir occasionally.

Add chicken and 1 cup cheese to chili and stir until cheese melts. Season with salt and pepper. Serve in bowls topped with remaining cheese, sour cream, salsa and cilantro.