1 T               vegetable oil
1                  onion, chopped
3                  cloves garlic, crushed
1                  4 oz can diced jalapeños
1                  4 oz can chopped green chile peppers
2 tsp            ground cumin
1 tsp            dried oregano
1 tsp            ground cayenne pepper
21 oz           canned chicken broth
3 C              diced cooked chicken breast
3                  15 oz cans white beans
1 C               shredded Monterey Jack cheese

Heat oil in large saucepan over medium-low heat. Cook onion, stirring until tender. Add garlic, jalapeño, chile peppers, cumin, oregano and cayenne. Cook and stir about 3 minutes longer.
Add chicken broth, chicken and beans. Simmer 15 minutes, stirring occasionally.
Remove from heat. Stir in cheese until melted.
Serve with warm flour tortillas.