Step 1

In a large pot or dutch oven, heat oil over medium-high heat. Add onion. Season with 3/4 tsp creole seasoning. Cook for about 7 minutes.

Step 2

Add garlic and green chiles and cook another 3 to 5 minutes.

Step 3

Add cumin, oregano, and red pepper flakes. Stir to combine.

Step 4

Add chicken broth and beans. Bring to a boil.

Step 5

Season chicken with 1 tsp creole seasoning and add it to pot. Once soup comes back to a boil, reduce heat to medium low and simmer for about 30 minutes covered.

Step 6

Remove chicken from soup to a plate. Let cool a few minutes and then shred with two forks.

Step 7

Using a masher, mash beans in pot a few times just to help thicken soup a little.

Step 8

Return shredded chicken back to pot and stir.

Step 9

Add cilantro and lime juice and stir.

Step 10

Serve warm with optional toppings.

Step 11

Instant Pot Instructions: Put all ingredients in Instant Pot and stir to combine. Cook on manual for 15 minutes. If using frozen chicken, cook for 20 minutes.