Lewis and Clark`s White Chili

3 pounds Great Northern beans -- canned

2 pounds Chicken breast; skin -- bone

1 tablespoon Olive oil

40 milliliters Garlic -- minced

2 medium Onions -- chopped

2 teaspoons Ground cumin

1/8 teaspoon Ground cloves

1/4 teaspoon Cayenne pepper

1 teaspoon Ground oregano

2 cans Mild green chilies; chopped -- 4oz each

4 cups Chicken stock or broth

20 ounces Monterey Jack -- grated

x Sour cream x Canned jalapenos; chopped Place chicken in large sauce pan. Add cold water to cover and bring to simmer. Cook until tender, approximately 15 to 20 minutes. Remove from saucepan and dice into 1/2" cubes. 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. Saute for 2 to 3 minutes.

Add chicken, beans, stock and 12 oz cheese; let simmer for 15 minutes. Laddle into large bowls and top with 1 oz chese. Serve with a side of sour cream and chopped jalapeno peppers.