Ingredients

  • 8 ounces vermicelli, broken in half
  • 3 tablespoons vegetable oil
  • 1 lb boneless skinless chicken breast, trimmed and sliced thin
  • 1 medium onion, minced
  • salt
  • 4 ounces chorizo sausage, halved lengthwise and sliced 1/4 inch thick
  • 2 garlic cloves, minced (or pressed)
  • 2 teaspoons minced chipotle chiles in adobo
  • 2 cups low sodium chicken broth
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (14 1/2 ounce) can diced tomatoes
  • ground black pepper
  • 2 ounces monterey jack cheese, shredded
  • 1/4 cup minced fresh cilantro leaves

Method

  • Toast the vermicelli in 1 tablespoon oil in a 12-inch nonstick skillet over med-high heat; tossing often with tongs, until golden, about 4 minutes.
  • Transfer to a paper towel-lined plate; set aside.
  • Add 1 tablespoon oil to skillet; place over high heat until shimmering; add in the chicken; break up any clumps, and cook, without stirring until lightly browned, about 1 minute.
  • Stir the chicken and continue to cook until cooked through, 2-3 minutes; transfer chicken to a bowl, cover to keep warm and set aside.
  • Add remaining 1 tablespoon oil to skillet; place over medium heat until shimmering; add in onion and 1/2 teaspoon salt; cook/stir until softened, 5-7 minutes.
  • Stir in chorizo, garlic, and chipotles; cook until fragrant, about 30 seconds.
  • Stir in the broth, beans, and tomatoes with their juice, then add the toasted vericelli.
  • Cover, raise heat to med-high, and cook/stir often and adjust heat to maintain a vigorous simmer, until the vermicelli is tender, about 10 minutes.
  • Off the heat, return the chicken, along with any accumulated juices, to the skillet.
  • Season with salt and pepper to taste; sprinkle with cheese over the top.
  • Cover and let stand off heat until the cheese melts, about 2-3 minutes; sprinkle with cilantro and serve.