In a large pot on low heat add the olive oil and onions and sauté.
Add the carrots, celery and spices and sauté for 10 minutes.
Add the chicken, beans and bone broth and place lid on soup.
Cook for 30 minutes.
Serve.
I like to top my soup with avocado slices, fresh cilantro, a squeeze of lime and a few tortilla chips.
Enjoy!