How To make Eneiman's Texas White Chili

1 pound White beans

dried
1 1/2 quarts Chicken stock
1 1/2 medium Onions :

chopped
2 Garlic cloves

chopped
1 teaspoon Salt
1 tablespoon Vegetable oil
4 ounces Green chiles :

diced
2 teaspoons Ground cumin
2 teaspoons Dried oregano

crushed
2 teaspoons Ground coriander
1 pinch Ground cloves
1 pinch Cayenne
4 Boneless skinless chicken br
1/2 cup Monterey jack cheese :

grated
4 Green onions -- thinly sliced
In a large kettle, combine beans, stock, 1/2 the onions, garlic and salt; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or until beans are very tender, adding more chicken stock as needed. Heat oil in skillet. Add remaining chopped onions and cook about 5 minutes, until tender and clear. Add chilies, cumin, oregano, coriander, cloves and cayenne; mix thoroughly. Cook 2 minutes more. Add skillet mixture to bean mixture. Portion chicken into 4 servings. For each serving, put chicken in bottom of bowl, spoon chili over top and sprinkle with grated cheese and sliced green onion. Makes 4 servings.