Step 1

In a Dutch oven over medium heat (or an Instant Pot) saute onions, garlic, carrots and celery in olive oil, 4 minutes. (If using granulated garlic, add with the spices, and if using fresh poblano chili, add it now).

Step 2

Add the diced tomatoes and their juices, green chilies, whole chicken, and black beans. Pour in the chicken stock, water, salt and all the spices and give a good stir.

Step 3

Bring to a simmer, cover, and simmer for 30 minutes, until chicken is tender and pulls apart easily.  Alternatively, set the Instant Pot to pressure cook on high,  for 25 minutes, if using dry beans, or 14 minutes if using canned beans, and manually release. See notes for modifications.

Step 4

Shred the chicken with two forks, either right in the pot, or in a bowl. (At this point, you could add frozen corn to the soup heating it up.) Return the shredded chicken to the pot and simmer on low.

Step 5

Squeeze with a generous amount of lime juice and taste for salt, adding more if necessary- especially if you used dry beans, you will need to add more. You want a good balance between lime and salt. (If the soup tastes bland, it probably needs more of each.)

Step 6

Divide among bowls and top with tortilla strips, grated cheese, sour cream, scallions or avocado and cilantro. Add hot sauce for added heat.