In a large soup pot, heat 1 tbsp of oil over medium high heat. Add the chicken, and cook crumbling with the back of a spoon while it browns, about 5-6 minutes.
Add the onions, and cook, stirring occasionally until softened, about 5 minutes.
Add the jalapeno, garlic, cumin and sea salt to the pot, stir and let cook for a minute more.
Pour in the chicken stock, salsa and beans and stir to combine. Bring to a simmer and let cook for 15 minutes.
Add the corn and spinach, stir, return to a simmer, and let cook until heated through. Ladle into bowls and serve with dollops of lime sour cream.