In large saucepan, heat olive oil over medium-high heat. Add onion, garlic and bell peppers; sauté 4 minutes or until vegetables are crisp-tender.
Stir in jalapeño peppers, chiles, cumin and oregano; cook and stir an additional 2 minutes.
Reduce heat to low, stir in beans and chicken broth. Cook 15 minutes, stirring frequently. Stir in 1 cup of the cheese and ¼ cup of the sour cream until melted.
Serve chili with crushed chips, remaining ½ cup cheese, remaining ¼ cup sour cream and chopped cilantro.
