Step 1

Turn Instant Pot to saute setting. When display says HOT add in the oil and the onions. Saute for about 4 minutes. Add in the garlic and saute for 30 seconds. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.

Step 2

Add in the chicken. Sprinkle in the cumin, oregano and kosher salt. Then dump in one of the cannellini beans (don’t drain), the Rotel, cream corn, whole kernel corn (don’t drain) and black beans (don’t drain).

Step 3

Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 12 minutes. When time is up let the pot sit for 10 more minutes and then move valve to venting.

Step 4

Remove chicken and place on a cutting board. Chop or shred and stir back into the pot.

Step 5

In a blender blend together the other 2 cans of cannellini beans (do not drain beans before blending). Stir pureed beans into the pot. Stir in the lime juice.

Step 6

Ladle into bowls and top with tortilla strips, diced avocado and a little shredded cheese. Eat and enjoy!

Step 7

Heat a pan over medium high heat. Add in the oil and the onions. Saute for about 4 minutes. Add in the garlic and saute for 30 seconds. Transfer to a slow cooker.

Step 8

Pour in the broth, chicken, cumin, oregano and kosher salt. Then dump in one of the cannellini beans (don’t drain), the Rotel, cream corn, whole kernel corn (don’t drain) and black beans (don’t drain).

Step 9

In a blender blend together the other 2 cans of cannellini beans (do not drain beans before blending). Stir pureed beans into the pot.

Step 10

Cover and cook on low for 6-8 hours.

Step 11

Remove chicken and place on a cutting board. Chop or shred and stir back into the pot.

Step 12

Stir in the lime juice.

Step 13

Ladle into bowls and top with tortilla strips, diced avocado and a little shredded cheese. Eat and enjoy!