Heat the olive oil over medium heat in Dutch oven or heavy bottom pan.
Add the onions, poblano, jalapeno, cumin, chili powder, coriander, paprika, and oregano then cook, stirring often, for 3-4 minutes.
Add the minced garlic, and cook, stirring constantly, for 1 minute.
Add the chicken broth, one can of beans, and the green chiles.
Bring to a boil then reduce heat to low and simmer for 30 minutes.
Mash some of the beans with the back of your spoon.
Add the chicken, the other can of beans, and half of the cilantro; stir well. Simmer for 15 minutes.Taste and season with sea salt and freshly cracked pepper, to taste.
Serve with fresh avocado, cilantro, shredded cheese, and tortilla chips, if desired. Enjoy.