Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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 ounces)
   5      cups          Diced cooked chicken breast
   1 3/4  cups          Chicken broth
   1      tablespoon    Diced jalapeno pepper
                        -- (optional)
   8                    Flour tortillas
                        Condiments:
                        Shredded Monterey Jack
                        Sliced black olives
                        Chunky salsa
                        Sour cream
                        Diced avocado

Preparation:

Soak beans in water to cover for 24 hours; drain. In crock pot or large kettle, combine beans, 5 1/4 cups chicken broth, garlic, onion, white pepper, salt, oregano, cumin and cloves. Simmer covered for at least 5 hours until beans are tender, stirring occasionally. Stir in green chilies, diced chicken, and 1 3/4 cups chicken broth. For hotter taste, add jalapeno. Cover and simmer for 1 hour. To serve, line each bowl with 1 flour tortilla. Spoon in chili and serve with all condiments for a very special chili.