In a large soup pot, heat the oil over medium heat. Add the onion and cook, stirring, until the onion has softened, 2 minutes. Add the green pepper and jalapeño and sauté another 2 minutes.
Add the chicken and season the meat with salt. Cook, stirring occasionally, until it is opaque and loses its raw pink color, 4 to 5 minutes. If using rotisserie chicken, just give the ingredients a stir and move on to the next step.
Add the garlic, spices and green chilis and stir. Add the drained beans and chicken broth and bring to a low boil. Simmer the chili for 20 minutes on low, uncovered, so the chili thickens and the liquid reduces slightly. Stir occasionally.
Use a potato masher or immersion blender in a couple spots to break up some of the beans and help thicken the chili. Serve warm topped with optional garnishes.
Optional toppings: Chopped cilantro, sliced green onions, sour cream, grated Monterey Jack cheese, diced avocado, sliced radish, pickled jalapeños or corn tortilla strips or crumbled chips.