Heat the olive oil in a large Dutch oven over medium high heat. Add the chicken, onion, and cook until the onion has softened and the chicken is no longer pink, stirring occasionally, for 5 to 7 minutes.
Add the salt, garlic powder, cumin, oregano, pepper, chili powder and stir everything together. Cook for another 2 minutes.
Add the chicken broth, beans and chiles. Bring to a boil. Reduce the heat and simmer, uncovered, for 20 minutes. Chicken should be cooked through and the flavor developed.
Top each serving with green onions, cilantro and Monterey Jack cheese.
Store leftovers in an airtight container for up to 5 days. You can also freeze this, also in airtight containers, for up to 2 months.