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 hen breasts. Deliver to a simmer and cook dinner, about quarter-hour. Utilizing a pair of tongs, take away the hen and place it on a chopping board. Lower the hen into bite-size items after which add again to the pot. 

Garnish with cilantro and bitter cream. Serve instantly. 

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