Heat a large pot on medium-low heat. Add in the olive oil. When the oil is hot, add in the onion and pepper. Cook until the veggies are soft, about 6 minutes.
Add the chili powder, garlic, sat, cumin, oregano and coriander. Stir together and cook about 2 minutes. Add in chicken broth and drained beans. Mix together.
Lay the chicken breasts into the mixture. Bring the pot to a boil. Reduce heat and simmer for about 20 minutes, covered, until the chicken is cooked through.
Once the chicken is cooked through, remove it and shred it. Add it back to the pot and mix with the bean mixture. Add in the salsa verde and mix to combine.
Lime juice and cilantro can be added for garnish and flavor, if needed.