|
Put chicken breasts in large skillet with 3 cups chicken stock; bring to a boil and simmer, covered, for 5 minutes. Let them cool in liquid, leaving lid on. Reserve liquid; remove chicken and shred. Heat oil in large stock pot. Add onion and cook, stirring, for 10 minutes. Add garlic, chilies, cumin,and cloves; cook for 2 more minutes. Add beans, stock, and reserved liquid. Bring to a boil; then cover and simmer, stirring occasionally about 2 hours. Add salt and adjust seasonings. Before serving, add shredded chicken and cheese; stir until chicken is heated through.
|
