Drizzle 1 tablespoon of oil in a large pot over medium heat. Add chopped onion and diced bell peppers, sautéing until softened, about 5 minutes.

Stir in the minced garlic, ground cumin, and chili powder. Cook for an additional minute.

Toss in the chicken breasts and rinsed black beans. Stir everything together until mixed.

Add canned diced tomatoes with juice and low-sodium chicken broth. Bring to a gentle boil.

Lower the heat to a simmer, cover, and cook for 20-25 minutes until chicken shreds easily.

Remove chicken, shred, and stir back into the pot. Adjust seasonings to taste and serve hot, garnished with fresh cilantro.