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Add chicken, water, salt and bay leaf to a Dutch oven or large saucepan and cook over medium heat. Bring to a boil, reduce heat and cover. Simmer until chicken is fork-tender, 15-20 minutes.
Remove chicken and shred, reserving broth.
In another Dutch oven or large saucepan, add olive oil, butter and onions and cook over medium heat 15 minutes, stirring often.
Stir in garlic, cumin, oregano and cayenne and cook an additional 2 minutes. Add white beans, green chiles, shredded chicken and reserved broth. Bring to a boil, then reduce heat and simmer 10 minutes.
When ready to serve, stir in cheese. Serve with sour cream and tortilla chips.