Braden Family Cookbook
Cover beans and soak overnight. Drain and rinse. In a large heavy pot, combine beans, broth, 2 cups onions, garlic and salt; bring to a boil. Reduce heat, cover and simmer gently for 1 ½ to 2 hours, or until beans are very tender, adding more stock as needed. Stir in remaining onions, chiles, cumin, oregano, coriander, cloves and cayenne. Cover and cook for 30 minutes. Just before serving, add chicken; cook until heated through. Ladle into individual bowls; top each with 2 TBSP. Of the grated cheese. Green onion garnish is optional.