Heat the oil in a soup pot on medium high.
Add the onion and cook until tender.
Add the garlic and green chiles. Cook for 1 minute.
Add the cumin, oregano, and cayenne pepper. Cook for 1 minute.
Add the chicken broth and beans.
Add the shredded chicken and 1 cup of the Monterey Jack cheese.
Add salt and pepper to taste, and two pinches of MSG.
Simmer for about 30 minutes.
Garnish with fresh cilantro, sour cream, and large diced avocado, plus the remaining cup of the shredded cheese.