Sautee chicken and onion with olive oil in a medium skillet until fully cooked. Remove from heat. Pour into medium pot. Add beans, celery, and tomatoes, and 3 cups water. Add chipolte chilis and jalepenos.
Cook on low heat for one hour (quick tip- if you use pre-cooked canned beans, and cook on medium you can cut this down to 20 minutes).
Add salt and pepper to taste, and garnish with 1 tablespoon low fat cheddar cheese in each bowl.