3 tbsp. olive oil
1 medium onion, diced
3 boneless chicken breasts, cut into small pieces
3 (15 oz.) cans black beans
2 (15 oz.) chicken broth
3 tbsp. chili powder
1 tsp. garlic
2 tsp. ground cumin

Over medium heat, sauté onion in oil until transparent; add chicken pieces and stir until slightly browned. Add beans in their broth, then chicken broth. Season with chili powder, garlic and cumin. Bring to boil, then simmer for 30 minutes. Serve with grated Cheddar or Mexican cheese, sour cream and tortilla chips.