Heat the oil in a 5-qt. Dutch oven over medium heat.
Add the onion and peppers and sauté about 3 - 4 minutes or until the vegetables are tender.
Add the garlic, green chilies, cumin, oregano, coriander, salt and pepper and mix into the vegetables.
Add the chicken, beans, tomatoes, beer and chicken stock and bring to a simmer.
Reduce the heat to low and cook for 30 minutes, stirring occasionally.
Re-season with salt and pepper to taste and stir in the cilantro. Serve.