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Combine all spice mix ingredients in a small bowl. Stir well to combine. Set aside.
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Combine olive oil, onion, celery and garlic in a medium large microwave-safe bowl. Stir well to combine, then add the spice mix and stir again.
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Cover bowl with plastic wrap and place in microwave. Cook on high power for 2 minutes. Remove from microwave, stir well, then cook another 2 minutes. Add to the slow cooker.
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Drain and rinse 2 cans of the beans. Combine beans with chicken broth in a blender container. Blend on high for about 30 seconds or until nice an smooth. Add to the onion mixture in the slow cooker.
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Drain and rinse remaining 4 cans of beans, Add beans, tomatoes, green chilis, oregano and chicken to slow cooker and stir to combine. Cover and cook on low for 6-8 hours.
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If using Neufchâtel cheese, stir in during the last 30 minutes of the cooking time, stirring occasionally.
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Serve top with cheddar or Monterrey Jack cheese, chopped cilantro and tortilla chips, if desired.