In a medium-sized stock pot add the beans, garlic cloves, bay leaves, and salt. Cover with 6 cups of water. Bring the beans to a boil and cook for 4 minutes at high elevation and 2 minutes at lower. Reduce heat to low, cover and cook for 1 hour 15 minutes, stirring occasionally. Remove from heat and set aside.
Coat the bottom of a large soup pot with olive oil of medium-low heat. Add the onions and cook them until translucent. Stir in the garlic, green chilies, cumin, coriander, salt, pepper, bay leaves, cilantro, and oregano. Heat through until fragrant, about 3 minutes.
Remove 3 cups of the cooked beans (draining and reserving the liquid) and add to veggies. Stir in the chicken. Cover with the chicken stock.
Remove the bay leaves but leave the garlic in with the beans. With either an immersion or a regular blender (in small batches) blend the remaining beans with the cooking liquid until smooth. If you need more liquid, ladle in a bit of the chicken stock. Stir into the chili.
Reduce the heat to low, cover and simmer for 1 hour. Stirring occasionally. Adjust seasoning if necessary and stir in the fresh chopped if desired.