Preheat oven to 350 degrees.
Melt butter in a medium saucepan, and place onion, bell pepper, garlic, and cilantro.
Cook until onions are tender, then add black beans with the juice and one cup of chicken stock.
Bring to a boil, reduce heat, and add cumin and chili powder.
Let simmer for about 15 minutes, stirring occasionally.
While the soup is simmering, place chicken breasts on a cookie sheet.
Baste with the liquid smoke, and season with salt and pepper.
Bake in the oven for 7-10 minutes or until completely cooked.
Shred the chicken.
Place soup mixture in blender.
Add heavy cream and blend on low speed until smooth.
Add more chicken stock if needed.
Adjust seasonings as needed, pour into bowls, and garnish with shredded chicken.