Step 1

Heat the oil in a large pot or Dutch oven to medium heat. Season the chicken with salt and pepper and brown it in batches, 2-3 minutes per side. Set aside onto a plate.

Step 2

Add the onion and peppers to the pot. Cook for 5-6 minutes to soften, stirring a bit.

Step 3

Add the garlic, chili powder, cumin, optional cayenne, and salt and pepper to taste. Cook 1 minute, stirring a bit, to bloom the garlic and spices.

Step 4

Stir in the tomato paste and cook for 1 minute.

Step 5

Add the chicken broth, Buffalo sauce, fire roasted tomatoes, and beans. Return the reserved chicken to the pot and simmer for at least 30 minutes. You can simmer longer to develop the flavor if you’d like.

Step 6

Serve into bowls with toppings and enjoy.