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)
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.