In a large pot over medium heat add the olive oil. Next, add the garlic and onion and saute until fragrant. Add 2 of the cans of black beans, all of the cans of tomatoes, 2 of the cans of green chilis and the chicken broth. bring to a boil and then turn down the heat to simmer for 10 minutes.
Next, add the chicken breasts and bring back up to a boil. Lower the heat and cover the pot. Let the chicken cook in the soup for 30 minute or until the chicken internal temp is 165.
Remove the chicken from the soup and set aside to cool. Using a stick blender or a standing blender puree the soup until its smooth or to your desired consistency (i like mine a little bit chunky)
Add the cumin, cayenne, garlic salt,oregano, a few grinds of salt and pepper, the final 2 cans of black beans and bell pepper and allow the soup to simmer another 10 minutes.
The chicken should be cool enough to shred with two forks and then you can add it back to the soup and continue to simmer for 10 more minutes.
When youre ready to serve or portion into containers top each serving with a small handful of fresh chopped cilantro and sliced green onions.
If youre feeling fancy and have some extra calories to spare you can top your soup with hot sauce, sour cream/plain greek yogurt, avocado, and some shredded cheese! (be sure to measure and add the calories for your toppings since they arent included in the recipe!)