Slowly poach chicken in water. Let cool and shred into small pieces, set aside. In a large pot heat oil over med-hi heat. Add celery, stir and cover. Stirring occasionally, cook for 3-5 minutes or until desired tenderness. Add onion and cook for 2 minutes, stirring occasionally. Add flour, green chilies and cumin, stir till well mixed, mixture will be slightly lumpy. Add seasonings, broth and beans, mix well. Bring to a boil and then reduce heat to low and cook for 10 minutes. Add shredded chicken and cook 3-5 minutes more. Then remove from the heat, add 1-2 cups of cheese for extra creaminess! Serve additional cheese on side along with crackers and onion. Sour cream can also be a great addition!