Sear Chicken: heat olive oil in a large dutch oven or stock pot over medium heat. Add the chicken and sprinkle with salt and pepper, cook for 2-3 minutes on each side to sear the chicken. Remove and set aside.
Saute Veggies: Add the onion and jalapeno to the pot and cook over medium heat until softened and the onion is translucent. Add the minced garlic and cook an additional 30 seconds.
Create Broth: Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon.
Puree Beans: Blend one-third of the beans using an immersion blender or a food processor. Add the beans to the pot and stir to combine.
Season: Stir in the diced green chiles and seasonings (salt, cumin, paprika, cayenne and dried oregano).
Simmer: Add the chicken back into the pot, bring to a simmer, cover and reduce heat to low, let cook for 15-20 minutes until the chicken has reached an internal temperature of 165 degrees Fahrenheit.
Shred Chicken: Remove the chicken, shred (or chop) and return to the chili. Let the chili cook in the chili for an additional 5 minutes. .
Serve and add toppings as desired.