In a large pan or dutch oven over medium heat, add the olive oil, chopped onion, and chopped bell pepper. Saute, frequently stirring for about five minutes or until the onion and bell pepper have softened.

Add the cooked chicken, ground cumin, and chili powder. Mix well.

Add the salsa verde, fire-roasted tomatoes, tomatoes and green chilies, chicken stock, and black beans, and mix well.

Once this mixture starts to simmer, turn the heat down to low and cook for about ten minutes.

Serve hot! Optional, garnish with your favorite toppings. Another option, squeeze a little fresh lime juice on it right before you serve it. Enjoy!

Leftovers should be covered and will keep several days in the refrigerator.