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Heat oil in a large heavy bottom pot or Dutch oven over medium heat. Add onion, garlic and poblano pepper and sauté until tender about 8 minutes.
Add cumin, coriander and chili powder and lightly toast, for about 1 minute.
Add broth, scraping up the brown bits. Turn heat to high.
Add soy sauce, vinegar, oregano and salt.
Stir, add chicken breasts or thighs whole and bring to a boil. Cover turn heat to low and keep at a low simmer for 20-30 minutes, until chicken is coked through and breaks apart easily.
Once the chicken is tender, shred it into smaller pieces with two forks. (If it is not shredding easily, it may need longer to cook.)
Add the cooked white beans and juice of 1 lime ( for a thicker consistency you could mash 1 cup of beans). Bring to a boil, then simmer over medium heat, uncovered for 10 minutes, until it reduces and thickens just a bit. Taste, adjust salt and spice level -adding a pinch of chipotle powder or cayenne of you like.
Stir in half the cilantro and serve.
Divide among bowls, serve with more cilantro, a dollop of sour cream, avocado, and lime wedges.