White Chili Surprise-Tim Reinert foodnetwork

Now this is a Tequila Lime Chicken Chili, I should let you all know that a take a bit of a short cut when making this. I do not buy Tequila and marinate the chicken and I also do not buy limes, I take a major shortcut and buy Lawry's Tequila Lime marinade. So here is the recipe as I do it.

3 16 oz cans of Great Northern White Beans drained and rinsed
2 lbs boneless Chicken Boobs
1 12oz bottle LAWRY'S Tequila Lime Marinade
2 large Onions chopped
5 cloves of Garlic minced (I buy it in a jar and keep it in the fridge)
1 tbs of Olive Oil (this is to coat the pan)
2 4oz cans of Green Chiles
1 tbs +1 tsp of Cumin
2 tsp Cayenne Pepper
1/4 tsp Ground Cloves
6 cups defatted Chicken Stock (in the box)
3 cups grated Monterey Jack Cheese
Sour Cream
Tortilla Chips/Strips
Chopped Green Onions

Directions:
Cut the Chicken into bite size chunks and place into a bag with the marinade set aside while you chop the rest of the stuff. Coat the stock pot with EVO and saute the onions until translucent. Add the Garlic, Cumin, Cayenne Pepper, and Cloves saute for an additional 10 mins or less depending on how patient you are, my trick is I add the Marinated Chicken and gauge the 10 mins on when the Chicken is almost done. Add the Great Northern Beans and Chicken Stock bring the mixture to a boil. Your Chili is now done. To serve it place in bowl add Sour Cream, Cheese, and garnish with Chips and Green Onions. Yummy!!!