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1
Toast the vermicelli in 1 tablespoon oil in a 12-inch nonstick skillet over med-high heat; tossing often with tongs, until golden, about 4 minutes.
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2
Transfer to a paper towel-lined plate; set aside.
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3
Add 1 tablespoon oil to skillet; place over high heat until shimmering; add in the chicken; break up any clumps, and cook, without stirring until lightly browned, about 1 minute.
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4
Stir the chicken and continue to cook until cooked through, 2-3 minutes; transfer chicken to a bowl, cover to keep warm and set aside.
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5
Add remaining 1 tablespoon oil to skillet; place over medium heat until shimmering; add in onion and 1/2 teaspoon salt; cook/stir until softened, 5-7 minutes.
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6
Stir in chorizo, garlic, and chipotles; cook until fragrant, about 30 seconds.
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7
Stir in the broth, beans, and tomatoes with their juice, then add the toasted vericelli.
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8
Cover, raise heat to med-high, and cook/stir often and adjust heat to maintain a vigorous simmer, until the vermicelli is tender, about 10 minutes.
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9
Off the heat, return the chicken, along with any accumulated juices, to the skillet.
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10
Season with salt and pepper to taste; sprinkle with cheese over the top.
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11
Cover and let stand off heat until the cheese melts, about 2-3 minutes; sprinkle with cilantro and serve.
