Place chicken in a large pan and add cold water to cover. Bring to simmer.
Cook until just tender, about 15 minutes. Drain, let cool and shred chicken.
Add oil to the same pan and place over medium-high heat. When oil is hot, add onions; sauté until translucent, about 10 minutes.
Stir in garlic, chilies, cumin, oregano and cayenne; sauté for 2 minutes.
Add beans (with liquid) and chicken stock; bring to a boil. Reduce heat; add creamer, chicken and cheese. Stir until cheese melts.
Season with salt and pepper. Ladle into bowls and garnish with toppings of choice.
Notes
To thicken the chili, use cornstarch. Add approximately 1 tablespoon of cornstarch to a small bowl and add an equal amount of cold water. Stir until smooth paste forms. Stir into the chili. Repeat if necessary.