Put oil in the bottom of soup pot.
Add onion. Cook until tender.
Add garlic and green chile. Cook for 1 minute. Stir so you don't burn garlic!
Add cumin, oregano, and cayenne pepper. Cook for 1 minute. Stir so as not to burn the garlic.
Add chicken broth and beans.
Add shredded chicken and 1 cup of the monterey jack cheese.
Add salt and pepper to taste.
Let simmer on the stove for about 30 minutes. Then enjoy!
Garnish with fresh cilantro and sour cream. Add a pinchful of the remaining cheese to each bowl.