In a large pot, heat a splash of oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.

Add the chopped onion, green bell pepper, and minced garlic to the pot. Sauté for another 5 minutes until the vegetables are softened.

Stir in the cumin, chili powder, oregano, salt, and black pepper.

Pour in the chicken broth and coconut milk, then add the cannellini and black beans. Bring to a boil, then reduce heat and let simmer for 20 minutes.

Serve hot, garnished with chopped cilantro, sour cream, and shredded cheese if desired.