Heat the oil in dutch oven or large sauce pan over medium-low heat.
Slowly cook the onion until tender. Mix in garlic, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes.
Mix in the chicken broth, chicken and beans. Simmer for 15 minutes, stirring occasionally.
Remove the chili from the heat and stir in cheese. Serve warm.
Notes
Add Vegetables: Corn, mushrooms or your favorite vegetables can be added.
Variation tip: Pasta can be added to make this dish even heartier.
Alternate cooking method tip: Slow cook this chili in a crockpot or use the Instant pot if you prefer.
Hot Sauce: Try a teaspoon or two of your favorite hot sauce to make the chili spicy.
Toppings: Avocado, tortilla chips, fresh tomatoes, sour cream or any other toppings you might like.