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In a large heavy pot, heat the olive over medium heat. Add onions and cook for about 5 minutes, stirring often, until the onions have softened.
Add in diced jalapeño peppers, diced green chiles, garlic, cumin, oregano and cayenne pepper. Stir well to combine and cook for 2 minutes.
Stir in chicken broth. Bring to a boil, reduce heat and simmer, stirring occasionally, for 20 minutes.
While the chili is simmering, drain two cans of Cannellini beans and set aside.
Without draining, pour the third can into a blender or food processor and blend until smooth. This will help thicken the chili a bit.
Once the chili has simmered for 20 minutes, stir in whole and pureed beans, corn and chicken. Simmer for an additional 10 minutes. Slowly stir in cheese until melted. Add salt and pepper to taste.
Garnish bowls of white bean chicken chili as desired with fresh cilantro, tortilla strips, sour cream and shredded cheese.