White Chili

2 boneless chicken breasts

1 Tbs. oil

1 large onion

4 garlic cloves minced

1- 4 oz can diced mild green chilies

1/4 tsp. cayenne pepper

1 tsp. oregano

1/4 tsp. cloves

1 tsp. ground cumin

1 pint heavy cream

4 cans white beans, drained and rinsed

4 cups chicken broth

1 lb. grated Monterey jack cheese

Cook chicken covered with tin foil in a 350 degree onion for 30-40 minutes.  Reserve pan drippings.  Shred or cut up chicken in small dices.  Heat oil over medium heat and add onion and cook until tender.  Add minced garlic, green chilies, cayenne, oregano, cloves and cumin.  Stir to combine.  Add chicken, beans, chicken broth and heavy cream and any left over pan drippings.  Bring up to a low simmer and add jack cheese.  Simmer for 20 minutes stirring occasionally.  Serve topped with Monterey cheese and sour cream.