In a Dutch oven or large pot, heat the vegetable oil over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.

Add the minced garlic and cook, stirring, for about 1 minute, until fragrant.

Stir in the chicken broth, salsa verde, sweet corn, fire-roasted tomatoes, dried oregano, and ground cumin. Stir well to combine.

Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 10 minutes to blend the flavors.

Add the shredded rotisserie chicken and drained white beans. Continue to simmer for an additional 5-10 minutes, or until the chicken and beans are warmed through.

Taste and season with kosher salt and freshly ground black pepper as needed.

Ladle the soup into bowls and garnish each serving with diced jalapeño and chopped fresh cilantro.