Heat olive oil in Dutch oven or soup pot over medium-high heat, add onions and season with salt and pepper, soften a few minutes and add garlic, cumin, oregano, cayenne, green chilies, beans, chicken, and broth. Bring soup to low boil and stir in handfuls of cheese to melt into soup, remove from heat and add sour cream or crema and softened cream cheese, adjust salt and pepper.

Serve chili topped with cilantro, chips, scallions, jalapeño peppers and a wedge of lime.