Preheat oven to 375℉. In a shallow dish, combine salt, pepper, and ¼ teaspoon ground cumin.

Cut chicken breasts in half lengthwise. Spray chicken with olive oil spray or non-stick cooking spray. Using tongs, dip chicken breasts into seasoning blend and turn over a few different times. It's okay if chicken isn't coated entirely.

Bake chicken for 20-25 minutes until cooked through. Let cool and then cut into cubes. Set aside.

In a dutch oven or pot, heat olive oil over medium heat. Add chopped onion and cook for about 8 minutes or until softened. Add garlic and cook for another minute.

Add 1 teaspoon cumin, oregano, beans, and chicken broth to pot and stir.

After removing seeds from one chipotle chile, dice and add to pot along with adobo sauce.

Bring pot to a boil, stirring frequently.

Reduce heat and let simmer for 15 minutes covered.

Add 1 cup of mixture to a food processor and pulse 5-6 times until pureed and then return to pot.

Add chicken and cook another 3-5 minutes.

Stir in fresh cilantro.