White Chili with Chicken

1 pound dry white northern beans
5 1/4 cups chicken broth
2 cloves garlic -- minced
1 large white onion -- chopped
1 tablespoon ground white pepper
1 teaspoon salt
1 tablespoon dried oregano
1 tablespoon ground cumin
1/2 teaspoon ground cloves
1 can diced green chilies -- (7 oz. )
5 cups diced cooked chicken breast
1 3/4 cups chicken broth
1 tablespoon diced jalapeno pepper -- (optional)
flour tortillas

Condiments:
shredded Monterey Jack cheese
sliced black olives
chunky salsa
sour cream
diced avocados

Soak beans in water to cover for 24 hours then drain. In slow cooker or large kettle, combine beans, 5 1/4 cup chicken broth, garlic, onion, white pepper, salt, oregano, cumin, cloves. Simmer covered for at least 5 hours until beans are tender. Stir occasionally. Stir in green chiles, chicken and 1 3/4 chicken broth. For hotter taste, add jalapeno. Cover and simmer for 1 hour. Serve with flour tortillas and condiments.

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