Cut up the onion, carrot, and garlic. Heat olive oil over medium heat in a Dutch oven until shimmering, then saute the onion and carrot for 5 minutes, stirring occasionally.
While the veggies are sauteing, rinse and drain the beans.
Stir the garlic into the carrots & onions, and saute for one minute. Stir in the chicken and spices, and continue to cook over medium heat for two minutes.
Sir in the broth, beans, and salsa, and bring to a boil. Reduce heat, cover the pot, and simmer for 30 minutes, stirring occasionally — or until the carrots are tender, flavors have blended, and soup begins to thicken up.
Recommended: Enjoy your salsa chicken soup topped with sour cream or plain Greek yogurt, plus shredded cheddar cheese.
This salsa chicken soup has a nice kick to it To control the heat level, you can omit the cayenne and/or use a milder salsa.
Easy Salsa Verde Chicken Soup from Mashup Mom: https://www.mashupmom.com/easy-salsa-verde-chicken-soup/