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In a Dutch oven over medium heat, cook the chicken and onion in oil until lightly browned. Add the garlic, and cook for one minute longer.
Stir in the broth, green chiles, cumin, oregano and cayenne. Bring the mixture to a boil.
In a large bowl, mash one can of the beans with a potato masher until smooth. Test Kitchen Tip: If you don't have a potato masher, don't worry! Add all three cans of beans to the Dutch oven. Using a ladle or wooden spoon, smash some of the beans against the sides of the pot until the chili is slightly thickened.
Reduce the heat to low. Add the mashed beans and the remaining canned beans to the Dutch oven. Simmer for 20 to 30 minutes or until the chicken is cooked through and no longer pink and the onion is tender.
Top each serving with cheese and, if desired, jalapeno pepper, sour cream and tortilla strips.