Heat 1 tablespoon olive oil in a large pot or Dutch oven and add the diced chicken together with 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon oregano, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Cook over medium heat for 5-6 minutes until sealed and no longer pink. Remove the chicken from the pot and set aside.

In the same pot, add the remaining olive oil and saute the red onion and bell pepper for 4-5 minutes over medium heat until softened.

Add the garlic and continue to cook for 30 seconds more until fragrant.

Stir in 2 teaspoons chili powder and 1 teaspoon ground cumin, then add the crushed tomatoes, black beans, cooked chicken and chicken stock.

Stir well to combine, bring to a boil, then lower the heat and simmer for 10 minutes.

Adjust the seasoning to taste, stir in the lime juice then garnish with fresh cilantro and serve hot.