- 2 T olive oil
- 2– 15 oz cans of navy beans, drained and rinsed
- 6 1/2 c chicken broth
- 1 lb boneless skinless chicken breasts, cooked and shredded or 1 rotisserie chicken
- 1 white onion, diced
- 2 tsp minced garlic
- 1 tsp salt, more to taste
- 1/2 tsp pepper
- 1/4 tsp red pepper flakes
- 4 oz can diced green chiles
- 1 1/4 tsp ground cumin
- 3/4 tsp dried oregano
- 1/4 tsp cayenne pepper
- 1 small dash of ground cloves (a little goes a long way!)
- Shredded monterey jack cheese
- Jalepeno slices
- Diced red onion
- Diced cherry tomatoes
- Chopped cilantro
- Tortilla chips
- Heat oil in a large stock pot or dutch oven. Add onion and garlic, saute for 3-4 minutes, until onion becomes translucent and garlic is fragrant.
- Add broth, beans, chiles, and spices, bring to a boil, then reduce heat, cover and simmer for 20-30 minutes.
- Meanwhile cook your chicken by method of choice; baking or poaching, or shred and set aside if using a rotisserie chicken.
- Once the chicken is fully cooked through, shred and set aside. I like to transfer my cooked chicken breasts to my kitchen aid stand mixer with the paddle attachment and let that do the shredding for me. Works like a charm every time! You can also use two forks to shred.
- Now add chicken, stir and let simmer another 10 minutes or so.
- Serve in Bowls with tortilla chips and toppings of choice!
- Select the saute function on your instant pot. Wait 1 minute for it to heat up. Add oil, onion and garlic and sauté for a minute or so. Press cancel on your instant pot.
- Now add raw chicken breasts, broth, green chiles, beans, and spices, and stir to combine. Close the lid and make sure the valve is set to the “sealing” position.
- Cook at high pressure for 15 minutes.
- Let it naturally de-pressurize for 8-10 minutes, then carefully (don’t put your face in front or near valve!) switch the valve to “venting” to completely release the steam before opening the lid.
- Add onion, garlic, chicken, broth, and spices to your crockpot; cook on low for 6-8 hours or on high for 2-4 hours (depending on the strength of your crockpot)
- Once the chicken is cooked, remove from the crockpot and shred using stand mixer or two forks.
- Add beans, chiles, and chicken back to pot and cook another 20 minutes.
- Serve in bowls with toppings of choice! I highly recommend topping with cilantro, red onion, tomatoes, and salsa.