Chicken Chili with Salsa White Beans and Cheese

I've been making this white chicken chili
for a good thirty years, it's always good.
Even die hard beef chili eaters like this.
Although some people are opposed to beans.

Ingredients:
3 cups diced cooked chicken
1 onion, peeled and chopped
1 green bell pepper, seeded and chopped
2 cloves garlic, peeled and minced
1 tablespoon olive oil
2 cans (15.5oz.each) navy beans, undrained
1 can 14.5 oz. chicken broth or stock
2 teaspoons ground cumin
2 teaspons chili powder
1/2 teaspoon oregano
1/8 teaspoon ground cloves
1/4 teaspoon cayenne pepper
3 cups Monterey Jack cheese, shredded
Salsa, hot as you like
Sour cream
Tortilla chips, crumbled

Directions:
In a skillet saute onion, bell peppper
and garlic in oil until just tender.
Add beans, broth, seasonings,
and chicken and simmer 15-20 minutes.
Served topped with grated cheese, salsa,
sour cream and crushed tortilla chips.