Heat 2 teaspoons of the oil in a large saucepan over medium heat-high. Add chicken pieces and brown, about 5 minutes. Remove from the pot and onto a plate. Set aside.

Add remaining teaspoon of oil. Stir in the onion and celery, cook until tender, about 5 to 7 minutes.

Add in the garlic, jalapeño, green chile peppers, cumin, oregano, salt, cloves, and cayenne. Continue to cook and stir the mixture until tender, about 2 minutes. Mix in the white beans and broth. Bring to a boil. Turn down heat to a simmer and add in the cooked chicken pieces. Continue to simmer, partially covered for 20 minutes.

Remove chicken pieces from the pot and shred into large chunks, pulling all chicken off the bones. Add in cilantro. Using a potato masher or immersion blender, mash/puree about 1/3 of the soup to provide a thicker consistency.

Return pulled chicken to the pot and stir in cilantro. Ladle into bowls and serve with a dollop of lime crèma, chopped green onion and hot sauce, if you like.