Cut chicken breasts into 1" chunks and dice onion.

In large dutch oven or heavy pot, heat olive oil on medium high until shimmery, about 30 seconds.

Add chicken and onion to pot and cook, stirring occasionally, until lightly browned - about 3 minutes.

Stir in onion, cook until chicken is browned, another 5 minutes.

Stir green chiles, garlic, herbs, salt, and pepper, cook another 5 minutes, until fragrant and onions are browned.

Add Ro-tel, beans, chiles, and stock to pot.

Bring to a boil, and then reduce to low.

Simmer 15 minutes, until reduced and thickened slightly.

If you'd like a thicker soup more like a stew, you can stir in cornstarch or xantham gum slurry.

If you used dried chiles and rehydrated them in the soup as it cooked, you can remove them and mince (be sure to wear gloves to protect your hands from burning, remove the seeds and membranes before mincing to add back into soup.)

Top with shredded Monterey jack cheese and chives, if desired.