• 2 T canola oil
• 2 ½ lbs chicken pieces
• 2 yellow onions, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 jalapeño peppers, seeded and finely diced, or to taste
• 2 tomatoes, diced 2-3 chipotle peppers in adobo sauce, finely minced, or to taste
• 2 c corn kernels
• 2 c (or a 16-oz.can) black beans, drained
• 2 t chili powder
• 1 t ground cumin
• 1 t dried oregano
• Cayenne pepper, to taste
• Salt, to taste
• Freshly ground pepper, to taste
• 4 c chicken broth or water
• ¼ c chopped cilantro
• ½ c thinly sliced green onions

Heat oil over medium heat in a heavy-bottomed pot; brown the chicken pieces in batches. Add onions and the red, green and jalapeño peppers and replace all chicken pieces in the pot; sauté until vegetables are soft and begin to brown, about 10 minutes.

Add tomatoes, chipotle peppers, beans, chili powder, cumin, oregano, cayenne, salt and pepper. Stir to combine, then add chicken broth or water.

Bring to a boil, then reduce heat to maintain a gentle simmer; cook for approximately 30 minutes more or until the chicken is cooked through. Remove from heat.

Remove chicken from pot, pull meat from the bones and shred; return shredded chicken meat to the pot, discarding skin and bones.

Add green onions and cilantro, reheat, taste and correct seasonings as needed, then serve.

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