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1. In a large saucepan, heat vegetable oil over medium heat.
2. Saute onion until soft and translucent.
3. Stir in the crushed garlic, green chile peppers, jalapeno peppers, ground cumin, dried oregano and cayenne pepper.
4. Saute another 3 minutes.
5. Stir in the chicken broth, chopped chicken and white beans.
6. Simmer 15 minutes.
7. Remove saucepan from stovetop.
8. Stir in the Monterrey Jack cheese.
9. Serve hot.
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