Santa Fe Chicken and Black Bean Stew

• 3 skinless, boneless chicken breasts (halves--about a pound)
• ¾ teaspoon salt
• 2 tablespoons vegetable oil, divided
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1½ teaspoons chili powder
• ½ teaspoon ground cumin
• 1/8 teaspoon cayenne pepper (optional)
• 1 15-ounce can black beans, drained and rinsed
• 1 15-ounce can red kidney beans, drained and rinsed
• 1 15-ounce can stewed tomatoes
• 1 11-ounce can whole-kernel corn (or an equivalent amount of frozen corn)
• 1 4-ounce can chopped green chilies
• 3 tablespoons chopped cilantro (optional)

1. Cut the chicken into 1/2- to 3/4-inch pieces and season with salt. In a large skillet, heat 1 tablespoon of the oil until mediumly hot. Add the chicken chunks and cook them, stirring occasionally, until they are nicely browned on the outside and white throughout. The chicken should still be juicy. Remove the chicken and set it aside.
2. In the same pan with the remaining juices from the chicken, reduce thtae heat to medium and add the remaining teaspoon of oil. Add the onion and the other spices, stirring occasionally until the onion is translucent.
3. Stir in the rinsed and drained black beans and kidney beans. Add the undrained tomatoes, the corn, and the chilies. Bring to a boil, then reduce the heat to medium and cook until the mixture starts to thicken a little, probably 10 to 15 minutes.
4. Add back the chicken and toss in the cilantro, if you're using it. Continue to cook until everything is heated through, probably around 5 minutes more. Season with additional salt and pepper to taste.