| 4 | c | Coarsely chopped yellow onion |
| 1 1/2 | c | Coarsely chopped green bell pepper |
| 4 | | Cloves fresh garlic |
| 1 1/2 | lb | Boneless skinless chicken breast halves; cut into 1/4" pieces |
| 1/4 | c | Chili powder |
| 2 | ts | Ground coriander |
| 1 | ts | Ground cumin |
| 1 | ts | Powdered Chipotles |
| 1/2 | ts | Salt |
| 1 1/2 | c | New Mexico chiles; roasted, peeled; diced |
| 1 | cn | (29-oz) canned chopped tomatoes; including liquid |
| 1 | cn | (16-oz) defatted chicken stock |
| 1 | | Bottle (12-oz) hard cider; dark beer, or dry white wine |
| 1 | cn | (6-oz) tomato paste |
| 2 | tb | Chipotle puree |
| 3 | | Bay leaves |
| 1 | cn | (31-oz) canned garbanzos; drained |
| | Cayenne (or other heat source); to taste |
