Chili Blanco

1 lb. dried Great Northern beans              1-1/2 teaspoons dried oregano
4 cups Chicken broth                              1 teaspoon ground coriander
2 medium yellow onions, chopped            1/4 teaspoon ground cloves
3 garlic cloves, minced                            1/4 teaspoon cayenne pepper
1 teaspoon salt                                       1 Pound Ground Turkey, Browned
1/2 cup canned green chilies, diced          3/4 cup Monterey Jack cheese, grated
2 teaspoons ground cumin

Cover beans with water and soak overnight. Drain and rinse.
In large heavy pot, combine beans, broth, 2 cups onions, garlic and salt; bring to boil. Reduce heat, cover and simmer gently 1-1/2 to 2 hours or until beans are very tender, adding more stock as needed.  Stir in remaining onions, chilies, cumin, oregano, coriander, cloves and cayenne. Cover and cook for 30 minutes.  Just before serving, add browned turkey and cook until heated through.  Ladle into individual bowls; top each with 2 tablespoons Monterey Jack cheese.