Step 1

Whisk together the chicken seasonings in a small bowl. While the chicken is still on the cutting board, pat it dry and sprinkle with seasonings, toss to evenly coat; set aside.

Step 2

Heat 2 tablespoons olive oil in a heavy bottom skillet over medium-high heat until hot and rippling. Add chicken and sear until golden (chicken will not be cooked through); remove to a plate but don't wipe out skillet.

Step 3

Melt butter in olive oil in the skillet. Whisk in flour and cook, stirring constantly for 2 minutes. Reduce heat to low then gradually whisk in chicken broth. Add chicken back to skillet along with black beans and cumin, salt, pepper and cayenne pepper. Bring to a simmer while stirring until thickened.

Step 4

Remove from heat and stir in green chilies, cheese until melted then sour cream. Stir in desired amount of rice. Add hot sauce and salt to taste if desired. Optional: Top with additional shredded cheese, cover and let melt.

Step 5

Top with desired toppings such as tomatoes, jalapenos, cilantro, avocados, crushed tortilla chips etc.