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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