In a large stockpot, saute chicken in oil over medium heat until lightly browned. Add jalapeno pepper, onion, bell pepper, carrot and garlic. Cook for 3 to 5 minutes, or until vegetables soften. Stir in flour, oregano, cumin, salt and white pepper. Continue cooking for 1 minute. Stir in chicken broth.
Cover and simmer for 20 minutes. Stir in beans and cilantro.
Garnish with grated cheese when serving, if desired.