In a large pot, sauté the diced onion and bell pepper over medium heat until softened.
Add minced garlic and cook for an additional minute.
Stir in the shredded chicken and cook until heated through.
Add the diced tomatoes, chicken broth, and white beans to the pot.
Sprinkle in the cumin and chili powder, stirring well to combine.
Season with salt and pepper to taste.
Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
Stir occasionally, allowing flavors to meld together.
Adjust seasoning as needed before serving.
Garnish with fresh cilantro before serving.