1 Tbsp. oil Small onion, diced 1 jalapeno, diced or 1 4 oz can green chilis – adjust for desired heat 1 can corn (15 oz, or 1 pkg frozen corn) 1 -14 oz can Chicken 1lb of dry white beans, rinsed and picked over 2 -14 oz cans of Chicken broth Shredded cheddar cheese and sour cream for garnish if desired
To cook beans: - Instapot: Place 1 pound of dry beans with 8 cups of water in your pressure cooker with an onion. Put on pressure cooker lid. Select manual pressure for 35 mins on high. Let naturally release for 20 mins then finish with the quick release. Drain and set aside.
Stovetop: soak beans overnight. Place 1 pound of soaked beans with boiling water to cover the beans, and simmer the mixture until the beans are tender -- typically one to two hours. Drain and set aside.
Heat oil in medium pot on medium heat. Add onion and peppers and cook until translucent. Add corn, beans, chicken and chicken broth. Bring to a boil and then simmer over medium-low heat for 15 minutes. Serve with garnish if desired.