6 garlic cloves, minced (cut down if you don’t like garlic)
2 cans chopped green chilies
2–3 tsp. ground cumin (to taste)
2 tsp. dried oregano
9 cups chicken stock
1 bottle of beer
Sprinkling of red pepper flakes or cayenne (if you want some spice)
1 bunch cilantro, chopped
2 cup Monterey jack cheese
1-cup cheddar cheese
Optional condiments: sour cream, pico de gallo or salsa, olives, tortilla chips
Instructions
Place bean in a pot and cover with cold water. Soak overnight.
Drizzle the chicken with olive oil, sprinkle with salt and pepper, and roast for roughly 20-30 min. at 425 degrees (check it).
Cool and cut into cubes.
Drain beans and set aside.
Sauté onion until translucent in the pot where the beans were soaking. Add garlic and the spices. Stir for 1 min. or until the garlic is translucent and the spices “bloom.”
Add the stock and cook for 4 hours or until the beans are tender (if you used can beans, you can skip to the next step).
Add the beer and chilies and let simmer for 20-30 min.
Add 1 cup of Monterey Jack to the pot and let melt.
Serve with the condiments and the rest of the shredded cheese.