In a small bowl combine the cumin, oregano, cayenne, ½ teaspoon salt and ½ teaspoon pepper.
In your large soup pot, heat 2 Tablespoons of olive oil over medium heat. Add the onions, jalapeño and garlic and sauté until soft and onions are somewhat translucent, about 8 minutes. Stir occasionally.
Add the spice mixture, stir to combine and sauté for about 2 minutes more.
Add to the pot 2 cans of the beans, corn, green chilies, salsa and 3 cups chicken stock. Turn the heat to medium-high. Once the chili comes to a boil, turn the heat down and simmer on low for 20 minutes.
To thicken the chili, put the remaining can of beans into a blender with the remaining 1 cup of stock. Blend until smooth. Add this to the pot of chili.
Once the chicken is done and cooled just a bit, either shred it using two forks or cut into bite-sized pieces.
Add the chicken and shredded cheese to the chili and stir until the cheese is completely melted.
Add the half and half or cream and stir to combine.
Simmer for 10 minutes.
Serve and Enjoy!