Scoop out 1 cup of white beans. Place the cup of beans in a food processor and puree. If you need to, add a little bit of chicken broth to help make the beans a bit smoother as you blend them. Set the puree aside for later.

Add the olive oil to a large stock pot and let it get hot before adding the onion, jalapeno, and garlic. Cook the onion, pepper, and garlic for about 5 minutes or until the veggies have started to soften.

Add the remaining beans, corn, green chilis, cumin, chili powder, salt, and chicken broth to the pot. Give it a good stir to mix it all together.

Slice the chicken breasts in half and add them to the pot.

Once the ingredients are in the pot bring the liquid to a boil and then reduce to a simmer. Place a lid on the pot and let it cook for 1 hour, making sure to stir every 20 minutes.

After an hour carefully remove the chicken pieces. Allow them to cool just slightly (they should still be warm) and then shred them with two forks. Once it is shredded, add the chicken back into the pot.

Add in the puree and sour cream. Stir in the bean puree and sour cream. Cook the chili for about 2 to 3 minutes or until the chili has thickened a bit.

Serve hot with a squeeze of a fresh lime wedge and a sprinkle of fresh cilantro. You can also add tortilla chips, cheese, avocado, or other toppings for added flavor and heat.

Scoop out 1 cup of white beans. Place the cup of beans in a food processor and puree. If you need to, add a little bit of chicken broth to help make the beans a bit smoother as you blend them. Set the puree aside for later.

Place your inner pot into the Instant Pot and set it to SAUTE. Add the olive oil and let it get hot before adding the onion, jalapeno, and garlic. Cook the onion, pepper, and garlic for about 5 minutes or until the veggies have started to soften.

Cancel SAUTE mode and pour in the remaining beans, corn, green chilis, cumin, chili powder, salt, and chicken broth. Give it a good stir to mix it all together.

Slice the chicken breasts in half and add them to the pot. If you are using ground chicken or turkey, crumble the meat before adding it.

Once the ingredients are in the pot, lock the lid into place and turn the valve to SEALING. Set the Instant Pot to manual pressure for 15 minutes on high pressure.

When the beep sounds, press CANCEL to stop cooking. Allow it to naturally release pressure for 15 minutes. After 15 minutes, turn the valve to VENTING to release the remaining pressure.

Carefully remove the chicken pieces. Allow them to cool just slightly (they should still be warm) and then shred them with two forks. Once it is shredded, add the chicken back into the pot.

Turn the Instant Pot onto SAUTE mode and stir in the bean puree and sour cream. Cook the chili for about 2 to 3 minutes or until the chili has thickened a bit.

Serve hot with a squeeze of a fresh lime wedge and a sprinkle of fresh cilantro. You can also add tortilla chips, cheese, avocado, or other toppings for added flavor and heat.

Scoop out 1 cup of white beans. Place the cup of beans in a food processor and puree. If you need to, add a little bit of chicken broth to help make the beans a bit smoother as you blend them. Set the puree aside for later.

Add the olive oil to a large pan and let it get hot before adding the onion, jalapeno, and garlic. Cook the onion, pepper, and garlic for about 5 minutes or until the veggies have started to soften.

Add the sautéed veggies and remaining beans, corn, green chilis, cumin, chili powder, salt, and chicken broth to the Crock Pot. Give it a good stir to mix it all together.

Slice the chicken breasts in half and add them to the slow cooker making sure they are submerged in the liquid.

Once the ingredients are in the slow cooker place the lid on and cook for 6 hours on LOW or 2 hours on HIGH.

When the time is up carefully remove the chicken pieces. Allow them to cool just slightly (they should still be warm) and then shred them with two forks. Once it is shredded, add the chicken back into the slow cooker.

Add in the puree and sour cream. Stir in the bean puree and sour cream.

Serve hot with a squeeze of lime and a sprinkle of cilantro. You can also add tortilla chips, cheese, avocado, or other toppings for added flavor and heat.