In a large stockpot, heat the oil until shimmering. Add the onion and sauté until clear, about five minutes over medium-high heat. Add the green chiles, garlic, cumin, oregano, cayenne, and ground cloves. Cook for about a minute until fragrant.
Add the beans, stock, and lime juice. Bring to a boil. Reduce the heat and simmer for 15 minutes.
Stir in the chicken. Add the cheese gradually, stirring to incorporate it.
Once the chicken is heated through and the cheese is completely melted and incorporated, it's ready to serve. Serve with the toppings.
To prepare in the slow cooker:
In a large skillet, heat the oil until shimmering. Add the onion and sauté until clear, about five minutes over medium-high heat. Add the green chiles, garlic, cumin, oregano, cayenne, and ground cloves. Cook for about a minute until fragrant.
Transfer the mixture to the crock of a 4-quart slow cooker. Add the beans, stock, and lime juice. Cook on low for 4 to 6 hours.
About 30 minutes before serving, stir in the chicken. Add the cheese gradually, stirring to incorporate it.
Once the chicken is heated through and the cheese is completely melted and incorporated, it's ready to serve. Serve with the toppings.
Notes
To freeze: chill the soup completely before storing in airtight containers in the freezer for up to 2 months.