Prep a large pot with nonstick cooking spray.

Add the chicken broth, shredded chicken, onion, pinto beans, kidney beans (with the liquid from both cans) , salsa, water, and seasonings to the pot.

Stir to mix.

Set on medium-high temp.

Continue cooking the chili until it begins to boil.

Reduce the heat to a simmer.

Cover the pot and cook on medium-high heat for 20 minutes.

Stir often.

Enjoy!