My Mom's white chili

My Mom really likes this chili- we should try it:

Lewis and Clark's White Chili
2 lbs boneless, skinless chicken breasts
1 tablespoon olive oil
2 medium onions, chopped
4 cloves garlic, minced
2 (4 ounce) cans chopped mild green chiles
2 tsp ground cumin
1/4 tsp ground red pepper
1 tsp dried oregano
1/4 tsp ground cloves
3 lbs cooked Great Northern beans, canned or bottled
4 cups chicken stock
20 ounces Monterey Jack cheese, grated divided
Sour Cream
Canned jalapeno, chopped

Place chicken in large saucepan. Add cold water to cover; bring to a simmer. Cook until tender, approximately 15 to 20 minutes. Remove chicken from saucepan; dice into 1/2 inch cubes. Discard water.

Using the same pan, heat oil over medium heat. Add onions; cook until translucent, about 4 minutes. Stir in garlic, chiles, cumin, red pepper, oregano, and cloves. Saute for 2 to 3 minutes. Add chicken, beans, stock, and 12 ounces (3 cups) cheese. Let simmer for 15 minutes. Ladle into large bowls. Top each bowl with an ounce or so of remaining cheese. Serve with sour cream and chopped jalapenos on the side.