In a large pot, heat oil and sauté onions and garlic until soft, not brown. Stir in spices and season generously with salt and pepper to taste. Let heat briefly.
Add chicken broth, roasted chiles, salsa verde, and bay leaves. Bring to a boil.
Reduce heat to a simmer and add drained beans. Using a potato masher, mash the beans several times, leaving some whole to help create a delicious texture to the soup.
Add shredded chicken and let simmer for 10 to 15 minutes. Taste and adjust seasoning by adding more salt and pepper if necessary. Serve hot with your choice of garnishes.