In a heavy bottomed pot or dutch oven, heat 2 tablespoons of olive oil over medium heat.
Add the chicken and season with salt and pepper. Cook, stirring occasionally, until an internal temperature of 165°F is reached. Remove to a small bowl.
Add in the remaining 2 tablespoons of olive oil. Then add in the potatoes, onions, garlic and jalapeno. Stir and scrape up any brown bits. Saute until the vegetables are slightly tender; about 5 minutes.
Return the chicken to the pot along with the salsa, black beans and chicken broth.
Bring to a boil, then reduce to a simmer. Let simmer for 30-40 minutes.
Right before serving, add the peanut butter and stir until well incorporated.