Place beans in 1-1/2 quart dish. Add about twice as much water as beans, then microwave on high for 20 minutes. Drain and rinse beans. Combine beans, broth, garlic and and onion in crock pot and cook on low overnight, at least 12 hours. Add green chilies, cumin, oregano, cayenne and salt; continue to cook on low about 4 more hours. (The beans should be soft by this time. If not, turn the crock pot to high until the beans are to the desired softness.) Add cooked chicken and continue to cook on low about 3 more hours. About 1/2 hour before serving, add the sour cream, cilantro and shredded cheese. Stir to combine and heat through. Serve with additional cilantro, cheese, chopped green onions, tomatoes and/or avocado. If desired, this recipe may be frozen before adding the sour cream and cheese. Upon reheating, simply add the sour cream and cheese 1/2 hour before ready to serve.
