Heat the oil in a large frying pan, saucepan or shallow casserole dish with a lid over a medium low heat. Add the onions and cook for 5 minutes until softened.
Then add the chicken and turn up the heat to medium. Stir in the garlic, a small pinch of sugar, the oregano, cumin seeds and some seasoning. Cook for 2 minutes, then add the chipotle and cook for 3 to 4 minutes.
Pour in the passata, water and add the stock pot or cube. Season again and bring to a simmer.
Cover with a lid and cook for 40 to 50 minutes, stirring occasionally until the chicken is tender. Shred the chicken into the sauce using 2 forks, then stir through the beans. Simmer for 5 minutes more, then turn off the heat. Squeeze in the lime juice (see Notes for making ahead and freezing).
Serve with rice or tortilla wraps, and some coriander, feta, lime wedges, red onion and tortilla crisps on the side, if you like.