Froggie’s White Chicken Chili

2 pounds boneless, skinless chicken breasts, frozen*
2 (15-ounce) cans white beans, drained
1 (15 ounce) can cannelini beans, drained
2 (15-ounce) cans white corn, drained
1 tablespoon extra virgin olive oil
1 medium red onion, chopped (about 1 1/2 cups)
1 clove garlic, minced (about 1 teaspoon)
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cloves
2 (4-ounce) cans chopped green chilies
1 8 oz green salsa verde or frozen green chili equivalent (Hatch’s is my favorite, medium warmth. But you can choose according to your heat preference)
1 1/2 teaspoons dried oregano
1 jalapeño or serrano pepper, finely chopped, optional
3 cups chicken stock
1 1/2 cups grated Monterey Jack cheese
1 cup whipping cream