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Start by heating a pot with a drizzle of olive oil in it. Spice the chicken chunks with lots of salt and pepper, if you have a season salt you like you can use that in place of plain salt. Add the chicken in batches to the hot pan; cook until cooked through and the chicken develop a little golden crust on the edges. Set aside cooked chicken.
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Remove the ribs and seeds from the jalapeño and dice small. Next add the onion, jalapeño, and celery to the hot pan. Allow the veggies to cook down for a few minutes and then add the tequila, let the alcohol burn off and use the remaining liquid to scrape all the chicken bits off the bottom of the pan. Next add the can of green chilies, garlic and fresh cilantro. Cook until all the veggies are tender. Then add the dry spices: cumin, oregano, and chipotle chili powder. Return the chicken to the pot.
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Drain the canned beans and add them to the pot. Next add the chicken broth, tomato paste, and green beans, allow the pot to simmer for at least 30 minutes to an hour. Add the drained canned corn about 15 minutes before you are going to serve.
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Garnish each serving with crushed tortilla chips, grated cheese, cilantro, and a squeeze of lime juice. Serve with a margarita or Mexican beer!!