In a large heavy bottomed pot, brown chicken, add about ½ tsp. salt. Using a wooden spoon, break up the meat as you brown it. Brown until it is no longer pink – about 5 minutes.
In the meantime, in a blender or food processor, puree the tomatoes, chipotle chilies and half the black beans.
Once the chicken is cooked, remove from the pot to a bowl (leaving the oil behind).Add the red onion to the pot and a little more salt and sauté until soft and translucent.
Add the chili powder and cumin, toast for 30 seconds or so.
Add the contents of the blender, to the pot. Put 1 cup water in the dirty blender, swish it around and add that water to the pot. Add the remaining black beans and the cooked chicken to the pot as well.
Cook for about 10-15 minutes.
Serve with a squeeze of lime, minced red onion, avocado, cilantro and tortillas (and shredded cheese if you like).
