Heat oil in a large stock pot over medium heat; saute onions for 10 minutes.
Stir in chilies/jalapenos, cumin, cilantro (coriander), oregano, and cayenne. Add beans, stock, and cream of chicken; stir and simmer for 15 minutes.
Add raw chicken and cook 15 minutes or until cooked through; remove chicken to a cutting board and shred between 2 forks. Return to pot along with the cheese. Stir and heat just to boiling. Serve hot.
Notes
Loosely adapted from Bearpath's Cookbook for the Cure by Sara M.