Categories: Chicken, Chile 
      Yield: 8 servings 
  
      1 lb Dries white beans 
      1 T  Olive oil 
      4    Garlic cloves, chopped 
      2 t  Ground cumin 
    1/4 t  Ground cloves 
      6 c  Chicken stock 
      2 lb Boneless chicken breasts 
      2    Onions, chopped 
      2    4 oz cans green chile,chopp 
  1 1/2 t  Dried oregano,crumbled 
    1/4 t  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.