3 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
12 ounces Mexican chorizo, casings removed
12 ounces boneless, skinless chicken thighs, cut into 1-inch pieces
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon tomato paste
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
1/4 teaspoon ground cinnamon
1 (28-ounce) can fire-roasted diced tomatoes
1 (15-ounce) can cannellini beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 cup low-sodium chicken broth

For serving (optional):
Sour cream
Thinly sliced scallions
Coarsely chopped fresh cilantro