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1.
Check the beans for small stones and debris, then put them in a large strainer and rinse under cool tap water in your sink.
2.
Pour the beans into a large spacious bowl and add the water and salt. Cover and soak overnight.
3.
Drain the beans and set aside.
4.
Heat the olive oil and butter in a large, heavy-bottomed pan over a medium-high flame.
5.
Add the onions and sauté until soft but not brown, 3–4 minutes.
6.
Add the garlic and sauté until soft, taking care not to burn the garlic.
7.
Add the chilies, cumin, oregano, cloves, and pepper to the mixture and stir briefly.
8.
Add the broth and bring to a boil.
9.
Add the beans and return the pot to a boil. Adjust the heat and simmer until the beans are soft—approximately 1 1/2–2 hours.
10.
Turn off the heat and add the chicken and 1 cup of the cheese.
11.
Taste and adjust the seasonings.
12.
Ladle the soup into bowls and top with the remaining cheese and cilantro.
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