1 lb Dries white beans
1 tb Olive oil
4    Garlic cloves, chopped
2 ts Ground cumin
1/4 ts Ground cloves
6 c  Chicken stock
2 lb Boneless chicken breasts
2    Onions, chopped
2    4 oz cans green chile,chopp
1 1/2 ts Dried oregano,crumbled
1/4 ts Cayenne pepper
3 c  Grated monterey jack cheese

Place beans in a heavy large pot. Add enough cold water to cover by at
least 3 inches and soak over night.
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 chiles,
cumin, oregano, cloves and cayenne and saute 2 minutes. Add beans and stock
and bring to boil. Reduce heat and simmer until beans are very
tender,stirring occasionally, about 2 hours. Add chicken and one cup cheese
to chile and stir until cheese melts. Season to taste with salt and pepper.
Serve with remaining cheese, sour cream, salsa and cilantro.