Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 3 chicken breasts, cut up into small cubes
• 1/2 cup chopped cilantro
• 6 corn tortillas, cut into wedges
• 4 cups chicken stock
• 2 (14 ounce) cans Rotel Tomatoes
• 1 tablespoon chopped jalapeno
• 1 bay leaf
• 2 tablespoons ground cumin
• 1 teaspoon chili powder, to taste
• 1 teaspoon black pepper, to taste
• 1/2 teaspoon cayenne pepper, to taste
• 1/2 teaspoon salt, to taste
• 1 (15 ounce) can black beans, drained and rinsed well
• 1 (15 ounce) can whole kernel corn, drained
• 1 cup cooked rice
• 1 1/2 cups shredded monterey jack cheese
• 1 avocado, sliced
• 1/2 cup sour cream
• 1 (7 ounce) can chipotle chiles in adobo (chop up the peppers)