Soak the beans overnight, drain and rinse, then add 2 boxes of chicken broth.  Cook for about 2 hours or until soft.

Put the rinsed chicken breasts in cold water and bring to a boil.  Simmer on low heat for about 10 to 15 minutes, until done, being careful not to overcook.  Drain and cool the chicken, then shred and chop.

Finely chop the onion and sauté it in the oil on very low heat until completely wilted.  Add the minced garlic and continue to cook for another few minutes.  Add the green chilis, oregano, cayenne pepper, cumin, and the chopped cilantro.  Set aside.

Combine the beans, chicken, and onion mixture into a soup pot adding more chicken stock as needed to  balance the consistency and heat for 20 minutes.