Drain tomatoes, reserving liquid. Preheat broiler rack three inches from heat source. Arrange jalapeno, onion, and garlic, cut side down on a rimmed baking sheet, lined with foil for easy cleanup. Broil until starting to char, about 10 minutes, remove. Chop onion and mince jalapeno and garlic. Set aside.
Add oil to a large, heavy Dutch oven (preferably enamel cast-iron) and place over medium-high heat. Add chicken and allow to sear before stirring, five to six minutes, then remove to a plate. Work in batches if necessary.
Reduce heat to medium and add onion mixture. Cook, stirring now and then until golden brown. Push aside onion mixture and add chili powder and salt, stirring until it is fragrant and begins to darken, about a minute. Stir in chipotle and chicken, raise heat to medium-high and add tomatoes, stirring to loosen darkened bits on the bottom of the pan. Stir in the stock and cook for about 20 minutes at a simmer. Add beans and simmer until heated through about 10 more minutes.
Serve with desired toppings, and/or cornbread.
Keywords: Bargain Meal of the Week, Beans, canned tomatoes, Chicken, Chicken Breast, Chicken Stock, Chicken Thighs, Chili, Chipotle, Hot Peppers, Jalapeno, Mad Hungry, Soup, Tomatoes, white chicken chili.