In a pot, saut? onion and garlic in oil. Stir in shredded cooked chicken, beans, broth, green chilies, cumin, oregano, and a pinch of cayenne. Simmer 20?30 min. Just before serving, stir in a bit of cream or sour cream and heat through (do not boil) to turn it creamy and white. Serve hot in bowls topped with Monterey Jack cheese and cilantro..