Published in 2013 in the LA Times, this is my go to item to order when at Jason’s Deli.

1/2c onions, diced
1T vegetable oil
4T minced garlic
1/2c red bell pepper, diced
4T flour
2t salt
2T chili powder
4t cumin
15oz canned diced tomatoes
4c chicken stock
15oz canned kidney beans rinsed and drained
2T jalapeno pepper, diced
1T cilantro, chopped
3T canned green chiles, diced
6c rotisserie chicken, shredded

Shredded cheddar cheese, diced onions, green onions, sour cream as garnish

In dutch oven, cook onions over medium heat until very soft and translucent, about 8 minutes.  Add garlic and cook till fragrant, about 30 seconds.  Add bell pepper, flour, salt, chili powder, and cumin. Stir until spices are fragrant and no more dry flour is visible.  Add tomato, stock, beans, jalapeno, cilantro and green chile.  Bring to a boil over medium high heat, then reduce heat and simmer 30 minutes, occasionally stirring.  Add chicken and continue to simmer until chicken is heated through.  Salt to taste.