Instructions: Heat oil over medium heat in a heavy-bottomed pot; brown the chicken pieces in batches. Add onions and the red, green and jalapeno peppers and replace all chicken pieces in the pot; saute 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, and 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.

(Soup can be cooled and refrigerated at this point. Excess fat will congeal on top and can be removed before reheating.)

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

Makes 10 cups, about 5 servings.

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