Ingredients

Scale

2 (15-ounce cans) white beans, drained and rinsed
1 carton (32 ounces) chicken stock
2 tablespoons butter
1 tablespoon minced garlic
3/4 cup diced onion
4 ounces canned chopped green chiles
1.5 pound boneless, skinless chicken breasts
1 tablespoon ground cumin
1 tablespoon dried oregano
1 to 2 teaspoons salt and pepper (to taste)
fresh cilantro, chopped (optional)

Cook Mode Prevent your screen from going dark

Instructions

Place chicken breasts, chopped onion, butter, garlic, green chilies, cumin, oregano, salt, and pepper in instant pot along with 2 cups of chicken stock.

Cook chicken for 19 minutes. Release steam and then remove chicken breasts. Shredded chicken with a fork and the place it back in the instant pot along with the beans and additional chicken stock (1-2 cups). Feel free to use additional chicken stock if you like your soup a bit more watery.

Nutrition

Serving Size: 6
Calories: 266
Fat: 7
Carbohydrates: 24
Protein: 31