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1
This recipe serves 8-10 people, but can easily be halved if you want to make less.
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2
Heat about 1 tablespoon of olive oil in the bottom of a heavy Dutch oven or soup pot over medium high heat. Sprinkle chicken cubes lightly with salt and about 1 teaspoon of the chili powder. Transfer half of the chicken to the pot, and cook, stirring frequently, until lightly seared but not necessarily cooked through, about 3-4 minutes. Remove seared chicken to a bowl, and repeat with remaining chicken cubes. When done, set the bowl of chicken aside.
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3
Add a little more olive oil to the pot, and toss in the onions and the garlic. Lower heat to medium, and cook, stirring once or twice, until softened and fragrant, about 4 minutes.
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4
While the onions are cooking, combine the dry spices (including the remaining ancho chili powder) in a small bowl. Stir those into the onion-garlic mixture, and cook another minute, until things smell really yummy.
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5
Add the chicken broth/stock, beans, and reserved chicken back into the pot. Allow the mixture to simmer on medium low heat for at least 15-20 minutes, until chicken is cooked through. Taste, adjust seasonings, and serve.
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6
Garnish with chopped green onions, lightly crushed crispy tortilla strips, shredded cheese and sour cream, if desired.
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7
Inspired by a recipe in a McCormick spice ad.
