2 tablespoons olive oil
1 white onion, diced
1 red onion, diced
1 red bell pepper, diced
1 jalapeño pepper, seeded and diced
½ teaspoon ground cumin
½ teaspoon chili powder
Salt and pepper to taste
2 tablespoons chopped chipotle chili peppers in adobo sauce
2 cloves garlic, minced
1 can black or pinto beans, drained
1 can diced tomatoes
2 cups rotisserie chicken, shredded
1 ½ cups chicken broth
Juice of 1 lime
Sour cream
Shredded cheese
Bring the oil to a shimmering heat in a large nonstick skillet.
Add the onions, peppers and spices. Cook about 2 minutes, until they begin to soften.
Add the chilies in adobo sauce and garlic. Cook an additional minute.
Add the beans, canned tomatoes, chicken and chicken broth.
Bring to a heavy simmer and cook about 5 minutes, or until the liquid has begun to reduce. Reduce the heat to medium-low, and cook 25-30 minutes until the desired consistency is reached.
Remove from the heat and add the lime juice. Garnish with sour cream and shredded cheese.