Add the cumin, oregano, cloves and cayenne pepper and the green chili to the pot and sauté until the spices are redolent, 1-2 minutes.
Add the chicken broth, the can of beans and the liquid from the can, and the white beans. Bring it to a boil then turn down the heat and simmer for 20 minutes.
Add the chicken and let it cook for a few more minutes until it is heated through
Note: Vary the heat of this chili to your taste using all or none of the jalapenos.