Chili Verde

1 8-oz package dry pinto beans
1 lb boneles, skinless chicken breast, cooked and diced
1 4-oz can chopped green chilies (I left these out)
1 tsp ground cumin
3/4 tsp dried oregano leaves
1/8 tsp ground cloves
1/8 tsp cayenne pepper
3 cups water
3 chicken bouillon cubes
1 tsp minced garlic (1 clove)
1 tsp salt
2/3 cup finely chopped onion
1 cup grated low-fat Montery Jack cheese (I used mozzarella)
1 dozen corn tortillas
1 11-1/2 oz jar salsa

Rinse pinto beans, soak in cold water overnight, then drain. In a large pot, combine beans, water bouillon cubes, garlic, salt and onion; bring to boil. Reduce heat and simmer until beans are soft, about 1 hour. Add more water if necessary. Add chicken and rest of spices, simmer 10 more minutes. Top with salsa and cheese. Serve over warmed tortillas.