Preheat a dutch oven on medium heat and add 2 tablespoons olive oil, salt and pepper chicken and cook each side til golden brown about 10 min each side.

While chicken is cooking, in a bowl add 1 can of beans and mash into a paste add 1/2 cup of broth and stir together. Set aside

Remove chicken to a plate, add onions and garlic, stir and cook for a couple minutes and add cumin and oregano stir.

Pour in chicken stock add the chicken and bean puree as well as the 2 cans of beans. Bring to a boil and turn down heat to a simmer. Stir and cook until chicken is done about 30 - 45 minutes.

Serve over brown rice, add shredded cheese and avocado. ENJOY!!