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Warm oil in a large skillet over medium-high heat. Add chicken and cook until chicken is no longer pink. Remove chicken and set aside. Add onions and garlic; cook 5 minutes or until tender. Put chicken into large stock pot, add onion and garlic. Add broth, beans, corn, salsa, mustard powder, cumin and salt. Bring to a simmer over medium heat. Turn temperature to low and simmer 1/2 to 1 hour.
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