2lbscooked chicken thighs or breasts, shreddedPressure cooker method I use is in the notes.
6cupschicken brothOr use the cooking water from cooking the chicken in the pressure cooker.
415 oz canscannellini or Great northern beans, drained and rinsed
110 oz cangreen enchilada sauce
27 oz cansdiced green chilies
3/4cupdiced onionI used the Kroger brand frozen chopped
2tbsdried cilantroabsolutely can use fresh and as much as you like!
1tbscuminor to taste
green onions and limeoptional for garnish
Instructions
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.
Notes
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.