[Solo Steve]

As requested by Putz-in-Boots: 1 pound dried Great Northern white beans, rinsed & picked over 2 pounds boneless chicken breasts 1 tablespoon olive oil 2 medium onions, chopped 4 garlic cloves, minced 2 4-ounce cans chopped mild green chilies 2 teaspoons ground cumin 1-1/2 teaspoons dried oregano, crumbled 1/4 teaspoon ground cloves 1/4 teaspoon cayenne pepper 6 cups chicken stock or canned broth 3 cups (about 12 ounces) grated Monterey Jack cheese sour cream salsa chopped fresh cilantro Place beans in large pot. Add enough cold water to cover the beans by at least 3 inches, cover, and soak overnight. Place chicken in heavy large saucepan, add cold water to cover and bring to simmer. Cook until tender, about 15 minutes. Drain and cool. Remove skin. Cut chicken into cubes. Drain beans. Heat oil in same pot over medium-high heat. Add onions and sautee until translucent, about 10 minutes. Stir in garlic, chilies, cumin, oregano, cloves and cayenne pepper, and sautee 2 minutes. Add beans and stock and bring to boil. Reduce heat and simmer until beans are tender, stirring occasionally, about 2 hours. Stir in chicken and 1 cup of cheese in last 15 minutes. Garnish with remaining cheese, sour cream, salsa and cilantro to taste. We make ours without the cloves, but we're not clove people. Tyson makes some grilled chicken strips that work perfectly -- just heat them through with some olive oil and cube. Save a cup of stock to add toward the end to adjust the "soupiness" to your preference. That was a double batch at the campout, by the way. The chili and Quark's awesome cornbread had stiff competition with ActionBetty's kabobs and Tazz's chowder -- also excellent!