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1
In a large saucepan, cover the beans with 2 inches of water and let soak overnight.
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2
Drain the beans, return them to the saucepan and add enough water to cover by 2 inches.
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3
Bring to a boil over moderate heat and simmer until tender, about 1 hour.
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4
Drain the beans.
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5
Meanwhile, put the chicken breasts in a saucepan and add the chicken stock; if necessary, add a little water to cover the chicken.
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6
Bring to a simmer and cook over low heat until the chicken is just opaque throughout, about 15 minutes.
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7
Transfer the breasts to a plate to cool, then shred.
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8
Boil the stock over high heat until reduced to 2 1/2 cups, about 4 minutes.
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9
Heat the oil in a large saucepan.
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10
Add the onions and cook over moderate heat, stirring, until translucent, about 4 minutes.
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11
Add the canned chiles, garlic, cumin and cayenne and cook, stirring, for 3 minutes.
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12
Add the beans, chicken, reduced stock and 4 cups of the cheese and simmer for 10 minutes.
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13
Season with salt.
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14
Ladle the chili into large bowls and top each serving with 1/4 cup of cheese and a generous sprinkling of the chopped jalapenos.
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15
Serve the sour cream and the remaining cheese and chiles on the side.
