Instructions

STOVE TOP:

1. 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.
2. Add broth, beans, chiles, and spices, bring to a boil, then reduce heat, cover and simmer for 20-30 minutes.
3. Meanwhile cook your chicken by method of choice; baking or poaching, or shred and set aside if using a rotisserie chicken.
4. 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.
5. Now add chicken, stir and let simmer another 10 minutes or so.
6. Serve in Bowls with tortilla chips and toppings of choice!

INSTANT POT:

1. 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.
2. 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.
3. Cook at high pressure for 15 minutes.
4. 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.

CROCK POT:

1. 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)
2. Once the chicken is cooked, remove from the crockpot and shred using stand mixer or two forks.
3. Add beans, chiles, and chicken back to pot and cook another 20 minutes.
4. Serve in bowls with toppings of choice!  I highly recommend topping with cilantro, red onion, tomatoes, and salsa.