If you use the pre-cooked, diced chicken, omit this step: Place chicken in large saucepan. Add cold water to cover and bring to a simmer. Cook until tender (about 15-20 minutes). Remove chicken from saucepan and dice into 1/2 inch cubes. Discard water.
Using the same pan, heat oil over medium heat. Add onions and cook until translucent, about 4 minutes. Stir in garlic, chilies, cumin, red pepper, oregano and cloves. Saute for 2-3 minutes. Add chicken, beans, stock and 12 ounces (3 cups) of cheese. Let simmer for 15 minutes. Ladle into bowls and offer sour cream and extra grated cheese for toppings.