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Ingredients

Serves 8

• 3 ancho chiles
• 1 tablespoon cumin seeds
• 2 cups Homemade Chicken Stock
• 2 chipotle chiles in adobo sauce
• 1/4 cup olive oil
• 1 large onion, cut into 1/4-inch dice
• 4 medium garlic cloves, minced
• 1 1/2 pounds boneless skinless chicken thighs (from about 2 pounds), cut into 1-inch chunks
• 1 tablespoon dried Mexican oregano
• 2 teaspoons dried epazote
• 1/2 teaspoon ground chipotle chiles
• 3 fifteen-ounce cans kidney beans, drained
• 1 fifteen-ounce can diced tomatoes
• Freshly grated Monterey Jack cheese, for serving (optional)
• Diced red onion, for serving (optional)
• Fresh cilantro leaves, for serving (optional)
• Sour cream, for serving (optional)
• Diced avocado, for serving (optional)
• John's Tortilla Strips, or tortilla chips, for serving (optional)

Description

This Recipe Was Shared With Us By John Baricelli, The Manager Of The Test Kitchen At The Television Studio.

Martha Stewart