Heat the oil in a stockpot over medium heat
Dice the onions and toss in the pot
Cut the celery into pieces approx the size of the onions, splitting the ribs if necessary. Toss into the pot.
Add minced garlic and stir.
Sweat the onions and celery with a sprinkle of salt over low-medium heat for about 10 minutes. Stir occasionally.
Trim and cut the chicken into bite size pieces. Toss into the pot and stir occasionally. Cook until there is no pink in the chicken.
Add the oregano and pepper. Salt if desired, remember the broth has a lot of salt!
Add canned chiles (do not drain first) and stir.
Drain and rinse 2 cans of the beans. Add the beans to the pot.
Add the broth and reduce heat to medium-low and bring to simmer. Heat through and serve.