White Chili with Green Chilies

2 lbs. navy beans, soaked
3 medium yellow onions, diced
1 small (no. 3) can green chilies, diced
1 tablespoon garlic, chopped
1/3 cup cumin
1/3 cup cilantro, chopped
2 tablespoon oregano, chopped
1/2 teaspoon cayenne
1 teaspoon cloves, chopped
3/4 gallon chicken stock
12 oz monterey jack cheese, shredded
24 oz sour cream
2 lbs. chicken, diced
1/3 cup olive oil

Wash beans. Cover water 3 inches over the beans and soak over night.

Wash chicken. Bake until done. Do not overcook. Cool and dice.

Heat oil.

Saute onions, chilies and garlic until translucent. Add spices.

Add beans and chicken stock and cook until beans are soft, about 2 to 3 hours.

Add cheese, stirring continuously.

Add sour cream, stirring constantly. Add chicken.