White Chicken Chili

Pick through the beans and discard any stones or debris. Rinse well and put them into a heavy 4-quart pot along with broth, half the onion, and garlic. Bring to a boil. Reduce heat, cover and simmer until beans are very tenderabout 1 to 3 hours, depending on the beans.

While beans cook, poach the chicken. Remove chicken from poaching liquid and trim and dice.

In a large saut pan, heat oil and saut remaining 2 onions until they begin to soften. Add chilies, cumin, oregano, cayenne, and ground cloves, and saut until vegetables are cooked and the flavors have blended. Fold in reserved cooked chicken and corn and set aside.

When beans are cooked, add onion/chicken mixture. If mixture seems dry, stir in additional broth.

Serve with grated Jack cheese.