Saute onions in oil, add garlic, green chilies, and spices. Set Aside.
Boil diced chicken with 2 t. chicken stock base until cooked. Drain and set aside.
Simmer beans, broth, water, and additional stock base for 2 hrs.
Add chicken and green chili mixture and simmer 30 minutes.
Add cheese and sour cream and mix until melted.
Garnish with jalapeños, green onions, tomatoes, or sour cream.
