Sauté diced onion until soft. Add garlic and cumin, cook 2 minutes.
Add stock, chicken breasts, beans, and green chiles. Bring to boil.
Simmer 20–25 minutes until chicken is cooked through. Remove chicken and shred.
Return shredded chicken to pot. Simmer 5 more minutes. Season. Serve with sour cream, cheese, and cilantro.
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