3 pounds skinless boneless chicken thighs, cut into 1-inch dice
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
2 medium onions, diced
3 garlic cloves, minced
1 jalapeño, minced
2 tablespoons all-purpose flour
2 tablespoons chile powder blend
2 teaspoons ground cumin
1 teaspoon dried oregano, crushed
1/2 teaspoon cayenne pepper
8 cups chicken stock or low-sodium broth
Three 15-ounce cans navy beans, drained
Tortilla chips, sour cream, shredded Monterey Jack cheese, cilantro and diced avocado, for serving