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1
You will need to prep the night before by cooking the chicken and soaking the beans.
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2
Place chicken pieces in a large stock pot and cover with the water. Add garlic, black pepper, bay leaves and chicken base. Bring water to a boil, reduce heat to medium and cook for 30 minutes.
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3
Preheat oven to 375 F.
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4
When chicken is done, remove chicken from water with tongs and place on a large rimmed baking sheet. Reserve the water to use the next day for the soup. Bake chicken for 30 minutes. Remove from oven and allow to cool overnight in the refrigerator.
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5
In a large bowl, soak beans according to package.
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6
To prepare the soup:
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7
Remove all of the chicken meat from the bones and dice it up.
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8
In a large pot, place the oil and diced onions and cook over medium heat until translucent. Add remaining liquid reserved from the chicken. Bring to a boil and drain beans. Then add beans into the pot. Cook over medium high heat until beans are tender, about 30 minutes Add diced chicken to pot and reduce heat to low.
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9
Combine the flour and water and mix until smooth in a cup. Add this to the soup to thicken slightly.
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10
Remove the stem and seeds from the peppers, dice them and add them into the soup. Cook for 15 minutes.
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11
Cut, remove seeds and dice tomatoes and add them into the soup. Continue to simmer for 15 minutes. Remove from heat. Stir in chopped cilantro and cumin. Allow soup to sit for 15 minutes.
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12
Serve in bowls and top with shredded cheese
