4 cans of Great Northern Beans
2 lbs. Boneless chicken
1 Tbls. Olive oil
4 cloves garlic, minced
2 medium onions, chopped
2 tsp. Ground cumin
1 1 /2 tsp. Ground cloves
¼ tsp. Cayenne pepper
1 tsp. Ground oregano
2- 4 oz. Cans chopped mild green chilies
4 cups chicken stock or canned broth
20 oz. Monterey jack cheese, grated

Place chicken in large saucepan. Add cold water to cover and bring to simmer. 
Cook until tender (approximately 15-20 minutes) 
Remove from saucepan and shred chicken into bite size pieces. 
Using the same pan, discard water and heat oil over medium heat. 
Add onions until translucent. Stir in garlic, chilies, cumin, cayenne pepper, oregano and cloves. 
Sauté for 2-3 minutes. Add chicken, beans, stock and 12 oz. Cheese. Let simmer for 15 minutes. 
Ladle into large bowls and top with remaining cheese.