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In a large pot, bring the beans, salsa, green chiles, cocoa powder, cumin and garlic powder to a boil over high. Cover, reduce heat to medium, and simmer, stirring occasionally, until the beans flatten easily when smashed against the side of the pot, 7 to 10 minutes.
Use an immersion blender or potato masher to smash some of the beans until the broth is thickened to your liking, keeping in mind that the soup will also thicken as it sits. Stir in the cilantro, then season to taste with salt and pepper. (Because the beans and salsa contain salt, you might not need more; if you find the soup too salty or thick, add water to thin.) Serve with desired toppings.