Heat a medium skillet over medium heat. Add anchos and toast until fragrant and beginning to blacken. Remove from skillet and let stand until cool enough to handle. Add cumin seeds to skillet and toast, shaking skillet constantly, until fragrant, about 3 minutes. Transfer to a spice grinder and grind until fine. Tear anchos into pieces and place in the jar of a blender. Add the stock and chipotles in adobo sauce. Puree, and set aside. Heat the oil in a large Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, until translucent, about 3 minutes. Add chicken and cook, stirring, until the exterior turns white, about 5 minutes. Add the reserved cumin, the oregano, epazote, and ground chipotle, cook 5 minutes more. Stir in the stock mixture, beans, and tomatoes. Bring to a boil. Reduce to a simmer, and cook, partially covered and stirring occasionally, until flavors have married and liquid is thickened and reduced, about 40 minutes. Serve immediately with cheese, onion, cilantro, sour cream, avocado, and tortilla strips on the side.
Preheat oven to 375 degrees F. Spread tortillas in a single layer on a baking sheet. Bake until crisp and just beginning to turn golden, 5 to 10 minutes. Remove from oven and let stand until cool. They will keep, in an airtight container at room temperature, for up to 2 days. Yield: about 40
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