In a large heavy-bottomed pot set over medium heat, add the butter and oil. Season both sides of the chicken tenders with a pinch or two of cumin, salt, and pepper. Add the chicken to the pot. Cook 4-5 minutes per side until golden brown and the internal temperature of the chicken is 165 degrees. Transfer the chicken to a plate and set aside.
Reduce the heat to medium-low and add the onion to the pot. Cook until softened and translucent, about 2-3 minutes. Add the garlic and cook for one minute. Stir in the green chiles and cumin. Add white beans and coconut milk and simmer for 5 minutes.
Meanwhile, chop or shred the cooked chicken. Add back to the pot, along with any juices that collected on the plate. Cook for another minute.
Ladle the soup into bowls and serve with assorted garnishes.