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Place beans and broth in a slow cooker. Cover and cook on high until beans are tender, 2 hours.
Warm oil in skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken skin side down in skillet; cook until brown, about 4 minutes. Turn and cook for 2 minutes more. Transfer to a plate and shred.
Add onions and garlic to same pan; cook until softened, 5 minutes.
Add onion mixture, chilies, 1 cup water and cumin to slow cooker. Stir; add chicken.
Cook on low for 6 hours, stirring twice.
Remove 1 cup beans plus 1/2 cup liquid from slow cooker. Puree in a blender; return to slow cooker. Mix well and spoon into individual bowls.
Sprinkle some shredded monterey jack cheese and some chopped parsley for garnish.
This recipe has the following nutrient totals:
Protein 48.0 g
Carbohydrates 86.3 g
Iron 0.07 mg
Fiber 32.2 g
Calcium 142 mg
(plus many more nutrients)
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