White Chili Chicken

1/2 c chopped onion
1 tbsp olive oil
1 1/2 c cooked chicken
1/2 c chicken broth
2 (15 oz) cans cannelloni beans, undrained
1 tsp dried cilantro/ oregano
1/4 tsp ground celery seed
1/4 tsp celery salt
1 (12 oz) bottle green taco sauce (La Victoria)
1 1/2c shredded mozzarella cheese

In large 2 qt saucepan, cook and stir onions in olive oil until tender and translucent. Add chopped chicken, mixing thoroughly. Add chicken broth and stir in beans, seasonings and bottle of taco sauce. Simmer over medium heat for 10 minutes, gently stirring occasionally. Just before serving, stir in 1 c mozzarella cheese. Top each serving with remaining cheese and salsa.