Step 1

Heat the oil in a Dutch oven until it shimmers. Add the onion and garlic and cook, stirring frequently, until fragrant, about 3 minutes. Add the cumin and coriander and continue to cook for 2 more minutes.

Step 2

Add the chiles, beans, enchilada sauce, chicken, and stock and bring to a boil. Reduce the heat and simmer, uncovered, for 20 minutes.

Step 3

Serve with your favorite toppings.