Heat butter in a large skillet over medium-low heat. Add chopped onion and finely chopped garlic clove; cook until onion is tender. Stir in cooked, diced chicken, chicken broth, chopped cilantro, basil, chopped red chili pepper flakes, ground cloves, and navy beans. Bring to a boil, reduce the heat, cover and simmer for 1 hour, stirring occasionally.
Serve with chopped tomato and tortilla chips.