Step 1

In a stockpot, heat 2 tablespoons of the olive oil over medium heat.

Step 2

Add the onion and saute until it's soft and translucent, about 10 minutes. (Try not to let the onion brown...turn down the heat if you have to.)

Step 3

Toss in the minced garlic and cook for another 4 minutes or so.

Step 4

Add the red bell pepper and cook for about 5-10 minutes.

Step 5

Reduce heat to low and cover.

Step 6

In a large skillet, heat remaining tablespoon of olive oil.

Step 7

Saute diced chicken until cooked through, about 15 minutes. (Check a piece for "doneness"--no pink meat should be hiding in the middle.)

Step 8

Add in the tomatoes and juice and the green chilies (if using).

Step 9

Bring to a feisty simmer.

Step 10

Add in the beans.

Step 11

Return to a simmer.

Step 12

Add chicken stock to the stockpot.

Step 13

Pour in the chicken/tomato/bean mixture.

Step 14

Add cumin, oregano, cayenne pepper, and ground cloves to the pot.

Step 15

Taste it.

Step 16

Add salt if needed.

Step 17

Simmer over low heat for about 30-45 minutes.

Step 18

Add the chopped parsley 15 minutes before the end of the cooking time. Garnish each bowl with shredded cheese and a few whole parsley leaves.