In a large pot, sautee onion in a little olive oil and then add beans, broth, evaporated milk, chilis and garlic. If you are using dried chopped onion, add it to the liquid at this time. Bring to a boil, turn down heat to simmer.
While soup is heating chop chicken into small pieces. Combine spices into a small dish. Sprinkle the spices onto the chicken and toss to cover. Once the soup is boiling/simmering, stir in chicken. Simmer for 30 minutes.
If chili seems too thick, add up to 1 cup of water
Serve with grated cheese, sour cream, salsa, cilantro and avocado. Heat tortillas and serve on the side. Yum!
**you can omit the chicken and use vegetable broth for a delicious vegetarian version.