Step 1

Preheat large dutch oven or heavy bottom pot on medium-high heat and swirl oil to coat.

Step 2

Add garlic and onion, sauté for 3 minutes, stirring occasionally.

Step 3

Add cumin, oregano, chili powder, cayenne pepper, salt and pepper and cook for 30 seconds, stirring constantly.

Step 4

In a small bowl, add about 1 cup of beans and mash with a fork. It helps to thicken the chili.

Step 5

Add broth, mashed and whole beans, corn, green chiles and chicken breasts. Cover, bring to a boil, reduce heat to low-medium and simmer for 20 minutes.

Step 6

Turn off the heat. Remove chicken and shred with 2 forks or meat claws.

Step 7

Return chicken to the pot along with lime juice, cilantro and yogurt.

Step 8

Stir and serve warm with your favorite toppings like tortilla chips, cheese, more cilantro and lime.

Step 9

Preheat large ceramic non-stick skillet on medium-high heat and swirl oil to coat.

Step 10

Add garlic and onion, sauté for 3 minutes, stirring occasionally.

Step 11

Add cumin, oregano, chili powder, cayenne pepper, salt and pepper and cook for 30 seconds, stirring constantly.

Step 12

In a small bowl, add about 1 cup of beans and mash with a fork. It helps to thicken the chili.

Step 13

Transfer to slow cooker along with 1 cup broth, mashed and whole beans, corn, green chiles and chicken breasts.

Step 14

Cover and cook on Low for 6 hours or on High for 3 hours.

Step 15

Remove chicken and shred with 2 forks or meat claws.

Step 16

Return chicken to the crockpot along with lime juice, cilantro and yogurt.

Step 17

Stir and serve warm with your favorite toppings like tortilla chips, cheese, more cilantro and lime.

Step 18

In a small bowl, add about 1 cup of beans and mash with a fork. It helps to thicken the chili.

Step 19

To 6 or 8 quart Instant Pot, add ingredients in the following order: garlic, onion, corn, whole and mashed beans, chicken breasts, green chiles, cumin, oregano, chili powder, cayenne pepper, salt, pepper and 1 cup broth. Do not stir.

Step 20

Close the lid, set pressure vent to Sealing and Pressure Cook on High or Manual for 20 minutes.

Step 21

Release pressure using Quick Release method by turning pressure valve to Venting position immediately after cooking.

Step 22

Open the lid, remove chicken and shred with 2 forks or meat claws.

Step 23

Return chicken to the Instant Pot along with lime juice, cilantro and yogurt.

Step 24

Stir and serve warm with your favorite toppings like tortilla chips, cheese, more cilantro and lime.

Step 25

Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.