Step 1

In a large 4-quart soup pot, heat olive oil over medium.

Step 2

Add onions and chicken pieces, season with sea salt and pepper, and saute until fully chicken is mostly cooked and onions are translucent, approximately 5 -6 minutes.

Step 3

Stir in the minced garlic along with the dry spices and cook, stirring, for another 2 minutes.

Step 4

Pour in the drained cans of beans and the broth and still well. Simmer for 30 minutes stirring occasionally.

Step 5

Add in salsa, stir again and cook for another 5 minutes.

Step 6

Serve warm.