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1
In a large saucepan, bring the chicken pieces and stock to a simmer over medium-high heat.
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2
Lower the heat to medium and poach the chicken, skimming off any fat that accumulates on the surface, for 18 to 20 minutes, or until just done.
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3
Remove the chicken from the stock and set aside until cool enough to handle.
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4
Reserve the stock in the pan.
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5
Remove and discard the skin and bones from the chicken.
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6
Shred the chicken meat, set aside on a plate or in a shallow bowl, cover, and refrigerate until needed.
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7
In a large saute pan, heat the oil over medium-high heat until shimmering.
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8
Add the onions, celery, garlic, and jalapenos, if using, and saute, stirring occasionally, for 8 to 10 minutes, until softened but not colored.
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9
Remove from the heat and set aside.
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10
In the saucepan holding the reserved poaching liquid, mix together the white beans, cumin, and cinnamon stick.
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11
Bring to a simmer over medium heat and simmer for about 1 1/2 hours, or until the beans are tender but not mushy.
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12
Remove and discard the cinnamon stick.
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13
Stir in the shredded chicken and the sauteed vegetables and season with salt and pepper.
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14
Just before serving, stir in the cheese, parsley, and cilantro.
