Soak beans in water to cover for 24 hours; drain. In crock pot or large kettle, combine beans, 5 1/4 cups chicken broth, garlic, onion, white pepper, salt, oregano, cumin and cloves. Simmer covered for at least 5 hours until beans are tender, stirring occasionally.
Stir in green chilies, diced chicken, and the rest of the chicken broth. For hotter taste, add jalapeno. Cover and simmer for 1 hour. To serve, line each bowl with one flour tortilla. Spoon in chili and serve with all condiments for a very special chili.