Melt butter in sauté pan; add chicken. Sauté until chicken is browned and cooked through. Transfer chicken to small stockpot, leaving butter residue in pan.
Add onion, garlic and oregano to sauté pan; cook, stirring, until onion is softened. Add chiles; stir to combine. Transfer green chile mixture to stockpot. Add broth; bring to a simmer. Add Extra Melt White Cheese Sauce; stir until blended and heated through. Remove from heat; stir in crushed tortilla chips.
Garnish with sour cream, sliced avocado, diced fresh jalapeños, chopped fresh cilantro and additional tortilla chips.