Timothy's White Chili

1 pound large white beans
6 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped
1 tablespoon oil
2 4-ounce cans of mild green chilies, chopped
2 teaspoons ground cumin
1 1/2 teaspoons oregano
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
4 cups diced cooked chicken breast
3 cups grated Monterey Jack cheese
Sour cream
Salsa

Combine beans, broth, garlic and half the onions in a large soup pot. Bring to a boil, reduce heat, and simmer until beans are soft, three hours or more, adding more broth if necessary. In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to the bean mixture. Add chicken, and simmer one hour, stirring occasionally.

Serve topped with grated cheese, salsa and sour cream.
Serves 8 to 10.