Rinse beans. In a Dutch oven or kettle, combine beans and the water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or soak beans in cold water overnight in a covered pan.) Drain and rinse beans.
In the same Dutch oven or kettle, combine beans, broth, 1/4 cup of the onion, and the garlic. Bring to boiling; reduce heat. Cover and simmer for about 1 hour or until beans are tender. Mash beans slightly.
Meanwhile, in a small skillet, cook remaining onion in cooking oil until tender, but not brown. Remove from heat. Stir in jalapeno pepper, cumin seed, oregano, red pepper, and cloves. Stir into bean mixture. Stir in chicken. Cook and stir until heated through.
Serve in bowls with cheese, salsa and sour cream. Make 6 to 8 servings.
Because chili peppers contain volatile oils that can burn your eyes, lips and skin, wear protective plastic gloves. Wash your hands thoroughly before touching your eyes or face.