White Chicken Chile

This soup is so yummy. I know the cheese and sour cream don't make it the healthiest soup in the world, but it's worth it. I've also made this with shredded pork instead of chicken breast. The original recipe was given to me by Sally Beisser.

White Chicken Chile
2 onions, chopped
2 T olive oil
5 chicken breasts (no skin), cubed
5 cloves garlic, minced
5 tsp ground cumin
2 tsp ground or dried oregano
1/4 tsp cloves
1/4 tsp cayenne pepper
Salt and pepper
2 cans diced green chiles
1 large jar cooked Great Northern Beans (drained/rinsed)
1-2 cans navy beans (drained/rinsed)
2 cups frozen corn
1 can creamed corn
8 cups chicken broth
20 oz Monterey Jack Cheese (cut into small cubes)

Saute onions in oil until clear. Stir in chicken and garlic and cook until done (about10-15 minutes). Add spices, chiles, beans, corn, and broth and cook 10-15 minutes or until hot and gently bubbling. Add cheese and melt. DO NOT BOIL. Soup should be thick. Serve with chopped cilantro, sour cream, and cornbread or tortilla chips.