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1
Heat the oven to 375 degrees F and arrange a rack in the middle.
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2
Combine the measured salt, oregano, measured pepper, and cumin in a small bowl.
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3
Pat the chicken dry with paper towels and evenly sprinkle the spice mixture on both sides.
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4
Heat the oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering.
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5
Add the chicken in a single layer and cook undisturbed until browned, about 5 to 7 minutes.
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6
Flip and continue to cook until the chicken is browned and cooked through, about 3 to 4 minutes more.
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7
Transfer to a cutting board.
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8
Reduce the heat to medium.
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9
Add the chiles, onion, and garlic to the pot, season with salt and pepper, and cook, stirring occasionally, until softened, about 10 minutes.
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10
Meanwhile, when the chicken is cool enough to handle, cut it into small dice and set aside.
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11
Add the tomatoes to the pot, stir to combine, and cook until warmed through, about 2 minutes.
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12
Add the reserved chicken, stir to combine, and turn off the heat.
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13
Add the beans, 1 cup of the shredded cheese, the cream cheese, sour cream, and measured hot sauce and stir to combine.
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14
Transfer the mixture to an 8-by-8-inch baking dish and spread it into an even layer.
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15
Sprinkle with the remaining cup of shredded cheese.
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16
Bake until the cheese on top is melted, the edges are bubbling, and the dip is heated through, about 20 minutes.
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17
Serve immediately with tortilla chips and extra hot sauce on the side.
