Eneiman's Texas White Chili

1. In a large kettle, combine beans, stock, 1/2 the onions, garlic and salt; bring to a boil.
2. Reducei heat; cover and simmer 1 1/2 hours or until beans are very tender, adding more chicken stock as needed.
3. Heat oil in skillet.
4. Add remaining chopped onions and cook about 5 minutes, until tender and clear.
5. Add chilies, cumin, oregano, coriander, cloves and cayenne; mix thoroughly.
6. Cook 2 minutes more.
7. Add skillet mixture to bean mixture.
8. Portion chicken into 4 servings.
9. For each serving, put chicken in bottom of bowl, spoon chili over top and sprinkle with grated cheese and sliced green onion.
10. Makes 4 servings.