In a large pot heat olive oil and cook onion and spring onions till soft, about 3 minutes. Add garlic, cumin and oregano and fry for 1 more minute. Stir in black beans, bay leaf and water, bring to the boil and simmer over low heat for 20 minutes.
Meanwhile fry chicken breast in a non-stick frying pan from both sides. Season with salt and pepper, pour in wine and cover. Bring to a boil, reduce the heat and simmer till the chicken is cooked through, about 15 minutes.
Add orange juice to the pot with the beans, season with salt and pepper to taste and simmer for a further 5 minutes. Take out bay leaf and discard. Pour half of the soup into a blender and puree till smooth, or use a stick blender to partially puree the soup. Pour back in to the pot and stir.
Place cooked chicken onto a cutting board and shred with two forks. Add chicken to the soup.
Pour in cream and return to the stove until heated through. Garnish with minced coriander and serve.