1. Prepare the Chicken: If using chicken breasts, you can cut them into 1-inch cubes for faster cooking. If using thighs, they can be cooked whole or cut into similar-sized pieces. Pat the chicken dry with paper towels to help it brown better.

2. Saute Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes, stirring occasionally. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

3. Brown the Chicken: Add the chicken pieces to the skillet with the onions and garlic. Cook until the chicken is lightly browned on all sides. It doesn’t need to be cooked through at this stage, as it will finish cooking with the other ingredients.

4. Combine Ingredients: Stir in the diced tomatoes (undrained), rinsed and drained black beans, drained corn, undrained green chiles, chili powder, cumin, salt, and black pepper. Pour in the chicken broth. Stir everything together well to combine all the flavors.

5. Simmer to Perfection: Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes, or until the chicken is cooked through and easily shreds with a fork. The sauce should have thickened slightly.

6. Cool Before Freezing: Remove the skillet from the heat and allow the chicken mixture to cool completely before portioning. This is a crucial step for food safety and to prevent freezer burn. Once cooled, you can shred the chicken directly in the pot if desired, or leave it in chunks.

7. Portion for Freezing: Divide the cooled chicken mixture into individual freezer-safe containers or freezer bags. Label each container with the date and contents. Freeze for future enjoyment.