Sauté onions, garlic and carrots in a large pot for 6 minutes.
Season the veggies in the pot with 11/2 teaspoon salt, 1 teaspoon pepper, 2 tablespoons cumin, 1 teaspoon coriander, and cook 2 more minutes.
Meanwhile, drain 1 can of pinto beans, rinse them, and smash with a fork into a paste in a small bowl. Add a little chicken stock to the beans when smashing and it will help with this step. Drain and rinse the other 2 cans of pinto beans and leave them whole. Set the beans aside.
Add 3 small cans of diced green chiles and 2 cups of green chile salsa Verde (use a medium-spicy version or use mild if spice-averse) to the veggies and spices.
Stir in 4 cups of homemade chicken stock, and bring the pot to a simmer.
Add the whole and smashed pinto beans, let the soup come back up to a simmer.
Next, season cubed chicken with 1 tablespoon cumin, ½ teaspoon salt and ½ teaspoon pepper then add to the soup.
Cook for 10-15 more minutes, and temp chicken to be sure it has reached 165 degrees.
Dish into soup bowls, and garnish with sour cream, cilantro, & jalapeños.