White Chili

2 pounds boneless, skinless chicken breast
1 tablespoon olive oil
4 garlic cloves, minced
1 (10 ounce) can tomatoes with green chiles
2 teaspoons ground cumin
2 teaspoons chili powder
1/4 teaspoon ground cloves
1 1/2 teaspoons dried oregano, crumbled
1/4 teaspoon cayene pepper
6 cups chicken broth
3 (16 ounce) cans great Northern beans
1 cup shredded Monterey Jack cheese
1 cup sour cream
salt and pepper to taste

Boil chicken. Let stand until cool. Chop chicken. Heat olive oil in large sauce pan. Add garlic, tomatoes with green chiles and all spices. Saute for 2 minutes. Add chicken broth and beans and mix well. Bring to a boil. Reduce heat to low and simmer for 2 hours, stirring occasionally. Add chicken, cheese, and sour cream. Simmer to blend flavors, stirring until cheese melts. Season with salt and pepper. Serve with additional cheese and sour cream.