Instructions: 1. Prepare the beans according to package directions. Drain and set aside.

2. Put the chicken breasts into a large pan and cover with cold water. Bring to a simmer. Cook until tender and cooked through, about 10 to 12 minutes. Remove chicken from the liquid.

3. In a large pot, heat olive oil over medium heat. Add onions, cook until translucent. Stir in garlic, chilies, cumin and cayenne pepper. Saute 2 to 3 minutes.

4. Shred chicken by hand and combine with the beans, stock and 12 ounces grated cheese. Simmer 15 to 30 minutes.

5. Ladle into large bowls. Top each with 1 ounce of cheese. Serve with a side of sour cream and chopped jalapeno chilies.

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