I love it when a few, easy to grab ingre­di­ents becomes a swoon wor­thy meal!

I made this after run­ning to the store for…wine…and found myself grab­bing some chick­en thighs, can­nelli­ni beans, green chilies and green enchi­la­da sauce because I was crav­ing Mex­i­can and knew a soup would be easy and would make enough to freeze for anoth­er round.

The pres­sure cook­er method for poach­ing the chick­en made the most moist and ten­der chick­en EVER and I high­ly rec­om­mend it if you have a PC.



Chicken, White Bean and Green Chili Soup

Course Soup
Cui­sine Mex­i­can
Serv­ings 10 serv­ings
Author Liz Geeslin


  • 2 lbs cooked chick­en thighs or breasts, shred­ded Pres­sure cook­er method I use is in the notes.
  • 6 cups chick­en broth Or use the cook­ing water from cook­ing the chick­en in the pres­sure cooker.
  • 4 15 oz cans can­nelli­ni or Great north­ern beans, drained and rinsed
  • 1 10 oz can green enchi­la­da sauce
  • 2 7 oz cans diced green chilies
  • 3/​4 cup diced onion I used the Kroger brand frozen chopped
  • 2 tbs dried cilantro absolute­ly can use fresh and as much as you like!
  • 1 tbs cumin or to taste
  • green onions and lime option­al for garnish


  • Poach chick­en and shred, pres­sure cook­er tech­nique in the notes below.
  • Strain poach­ing liq­uid thru a linen tow­el and pour into a stock pot.
  • Add the remain­ing ingre­di­ents and bring to a gen­tle sim­mer over medi­um heat.
  • Sim­mer for 20 — 30 min­utes, test for seasonings.
  • Serve with a dol­lop of gua­camole and sour cream.


Per­fect poached chick­en in an Instant Pot:
1. Add chick­en thighs or breasts to the pot, up to 3 pounds.
2. Add cold water, enough to cov­er the meat and add 2 ‑3 tbs sea salt.
3. Set timer on high pres­sure to ZERO.
4. When the timer goes off, leave on nat­ur­al release for 10 minutes.
5. Release any remain­ing pres­sure, remove chick­en and gen­tly shred with 2 forks.

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