Slice the peppers open, and scrape out the seeds. Anaheim and poblanos aren't super spicy peppers, but spicy enough to really hurt if you handle the seeds or insides and then touch your eyes! So please be mindful as you deseed. Quarter the peppers cut into 1/4 inch slices.
Heat the oil in a large sauce pan or dutch oven.
When it is hot (oil is shimmering), add the pepper and cook for about 5 minutes until they start to soften.
Add the diced onions and shallots and cook until the onions start to turn transparent.
Add the garlic, cumin, and oregano.
Sauté for about 2 minute.
Strain the beans, and add to the pot.
Now add the chicken or vegetable stock. It should cover the beans by 1/2-1 inch depending on the size of your pan. Bring it up to a simmer.
Taste it periodically and salt to taste. I added about 3-4 teaspoons of salt.
Let it cook down until the beans are at surface level (about 20-30 minutes).
Stir in the shredded chicken and cook for another 5 minutes.
Serve with a pinch of cheese and cilantro as a garnish.