Heat the olive oil in a medium large non stick skillet over medium-high heat. Add onion, garlic, sweet potato and bell pepper and cook, stirring occasionally, until the vegetables are slightly softened, 5 minutes.
Sprinkle chili powder, caraway powder and oregano and cook for 1 minute, stirring.
Add beans and chicken stock then bring to a boil. Reduce heat and simmer gently for 10 minutes.
Stir in corn and cook for 1 minute. Add chicken and cook 2 more minutes. Remove from heat and stir in salt and pepper.
Sprinkle with fresh parsley. Optional - Serve topped with sour cream, avocado and/or pickled chili peppers.