Heat ghee or avocado oil in a large pot over medium-high heat. Add onion and sauté 4-5 minutes. Add garlic and saute 30 seconds longer.
Add chicken broth, jalapeño, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Heat on medium high until bubbling then reduce heat to medium-low and simmer 15 minutes.
Drain and rinse beans in a sieve then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to food processor along with 1/4 cup broth from soup, puree until nearly smooth OR use an immersion blender.
Add corn, whole beans and pureed beans and stir well. Alternatively you can add everything and then chop at it with a pastry cutter. Simmer 5 - 10 minutes
longer.
Stir in chicken, fresh lime juice and cilantro. Serve with Manchego cheese, cilantro, avocado slices and tortilla chips if desired.