Step 1

In a medium heavy bottom saucepan set over medium-low heat, add the olive oil. When the oil is hot, add the onion and cook until soft, about 2-3 minutes. Add the garlic and cook for 1 minute.

Step 2

Add the green chilies, chicken broth, black beans, salt, chili powder, coriander, cumin, paprika, oregano, cayenne pepper, and cilantro. Turn the heat up to medium-high and bring to a rapid simmer. Reduce heat to medium-low, cover and cook for 30 minutes (or up to an hour), stirring at the 15 minute mark.

Step 3

Remove from the heat, transfer to a serving bowl and garnish with additional cilantro and queso fresco, if desired.