Place the ghee in a large dutch oven and melt over medium heat. Add the poblano and onion and cooking, stirring occasionally until tender, about 5 minutes. Stir in the garlic, salt, cumin and coriander and cook until fragrant, about 45 seconds.
Pour in the broth and enchilada sauce. Add the beans and chicken breasts. Bring to a simmer and cook, about 15 minutes. Using a pair of tongs, remove the chicken and place it on a cutting board. Cut the chicken into bite-size pieces and then add back to the pot.
Garnish with cilantro and sour cream. Serve immediately.
*if you prefer to use dried beans, then soak them overnight, increase the broth to 6 cups, and increase the cooking time to 4 hours.
