Dice onion, tomatillos, and chicken.

In a large dutch oven, heat olive oil until shimmery, then add chicken.

Brown 3-4 minutes, occasionally stirring, to prevent burning or sticking.

When chicken has browned lightly on all sides, stir in onions and tomatillos and brown another 8 minutes, stirring occasionally.

Add salt, pepper, cayenne, cumin, and oregano. Mix well.

Slowly stir in stock, ro-tel, and drained pinto beans. Stir well and bring to a rapid boil.

Reduce heat to low, and let reduce slightly, about 8 minutes.

Taste soup to see if more salt, pepper, or cayenne are needed.

Serve in bowls with fresh sliced jalapeños, chopped cilantro, and optional - sour cream or shredded cheese.