Place the ghee in a big dutch oven and soften over medium warmth. Add the poblano and onion and cooking, stirring often till tender, about 5 minutes. Stir within the garlic, salt, cumin and coriander and cook dinner till aromatic, about 45 seconds.

Pour within the broth and enchilada sauce. Add the beans and rooster breasts. Deliver to a simmer and cook dinner, about quarter-hour. Utilizing a pair of tongs, take away the rooster and place it on a slicing board. Minimize the rooster into bite-size items after which add again to the pot. 

Garnish with cilantro and bitter cream. Serve instantly. 

*should you choose to make use of dried beans, then soak them in a single day, enhance the broth to six cups, and enhance the cooking time to 4 hours.