Heat the olive oil over medium heat in a large soup pot or Dutch oven. Add the onion and celery. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Add the garlic and cumin. Stir for 1 minute. Add the broth and bring to a boil. Reduce heat to low and add the chicken, beans, and salsa verde. Cook for 10 minutes until hot and the flavors are blended. Season to taste with salt. Serve with desired toppings.