1. Heat a large heavy pot over medium-high heat. Add olive oil. Season chicken with salt & pepper. Working in batches, brown chicken in a single layer, allowing to sear before stirring, 5 to 6 minutes; transfer to a plate.

2. Reduce heat to medium. Add onion and garlic to skillet. Cook until soft and golden, about 8 minutes. Add chili powder, jalapeño, and 2 teaspoons salt. Cook, stirring, for 1 minute.

3. Add tomatoes, breaking up with a spoon and scraping the brown bits at the bottom of the pan. Stir in chipotles, and return the chicken and any accumulated juices to the pot. If a little too dense, add up to 1 cup chicken stock, (only if needed). Simmer for 15-20 minutes until chicken is cooked through. Add beans; simmer for 5 minutes longer. Serve with corn muffins, cheddar cheese, sour cream, and other desired toppings.