White Bean Chicken Chili

4 (15oz ) cans white beans, rinsed and drained
2 lbs. boneless chicken – cooked and shredded
1 Tbsp. olive oil
1 large onion, chopped
4 minced garlic cloves
1 jar Salsa Senorita
2 tsp. ground cumin
1 1/2 tsp. oregano
¼ tsp. cloves
¼ tsp. cayenne
6 cups chicken broth
3 cups Monterrey jack cheese, grated
Sour cream
Cilantro

 Heat oil and spices and cook for 2 minutes. Add to beans and stock. Bring to a boil and reduce to simmer for 10 minutes. Add chicken and 1 cup of cheese. Simmer for 30 minutes. Garnish with sour cream, cilantro and leftover cheese.