Heat a large Dutch oven over medium high heat. Add oil. Once hot, add onion and saute until softened and aromatic, about 2 minutes.
Add chicken, garlic and spices and cook until chicken is mostly cooked, about 4 minutes. Add beans, salsa and chicken broth. Stir well.
Cover the pot and bring it to a boil. Then reduce heat to medium and simmer for about 15 minutes. Stir in the juice of half a lime. Optional :If desired, blend the soup with an immersion blender to thicken it. And serve with your favorite toppings.
Notes
Note 1: You can also use chicken thighs too. Or use leftover rotisserie chicken, just skip sautéing the chicken part.Note 2: You can use homemade chicken stock, or "Better than Bullion" chicken stock base.Note 3: I usually don't add chili powder as my kids eat this soup as well. Note 4: You can use any beans or combination of beans, like pinto, white, black, and/or Great Northern. I used 1 can of black beans and 1 can of Great Northern.Storing directions: Let it cool slightly and then store it in an airtight container in the fridge for up to 4 days. Alternatively freeze it for up to 3 months.