Place chicken in large pan. Add cold water to cover and bring to simmer. Cook until tender, approximately 15-20 minutes. Remove from sauce pan and dice into 1/2 inch cubes. Using the same pan discard water and heat oil over medium heat. Add onions until translucent. Stir in garlic, chilies, cumin, cayenne pepper, oregano and cloves. Saute for 2-3 minutes. Add chicken, beans, stock and 12 ounce cheese, let simmer for 15 minutes. Ladle into large bowls and top with 1 ounce cheese. Serve with a side of sour cream and chopped jalapeno peppers.
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|Serving Size: 1 Serving (3147g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1828 (53%)|
|Amt Per Serving||% DV|
|Total Fat 203.1g||271 %|
|Saturated Fat 123.1g||616 %|
|Monounsaturated Fat 58g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 1084.7mg||334 %|
|Sodium 3754.5mg||129 %|
|Potassium 3329.3mg||88 %|
|Total Carbohydrate 34g||10 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 28.9g|
|Protein 354.3g||506 %|
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Calories per serving: 3423
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