Southwest White Chicken Chili

In a large kettle, combine the dried white beans, chicken stock, half of the chopped onions, chopped garlic, and salt.

Bring to a boil, then reduce heat, cover, and simmer for 1 1/2 hours or until the beans are very tender, adding more chicken stock as needed.

In a skillet, heat vegetable oil over medium heat.

Add the remaining chopped onions and cook for about 5 minutes, until tender and translucent.

Add diced green chiles, ground cumin, dried oregano, ground coriander, ground cloves, and cayenne pepper to the skillet.

Mix thoroughly and cook for an additional 2 minutes.

Add the skillet mixture to the cooked bean mixture, stirring to combine.

Portion the chicken breasts into 4 servings.

Cook the chicken breasts until fully cooked through.

To serve, place a cooked chicken breast in the bottom of each bowl.

Spoon the chili over the chicken, then sprinkle with grated Monterey Jack cheese and sliced green onions.

Serve hot and enjoy the delightful flavors of this Southwest white chicken chili!