3 tablespoons olive oil
1 onion, diced
4 garlic cloves, minced
1 rotisserie chicken, bones and skin removed, meat shredded
1 tablespoon cumin
2 teaspoons chili powder
2 teaspoons ground coriander
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher Salt
1 (14.5-ounce) can fire-roasted diced tomatoes
1 (7-ounce) can diced mild green chiles
1 1/2 cups salsa verde
3 (14.5-ounce) cans white beans, drained and rinsed, one can mashed with a potato masher
4 cups chicken broth
1 cup sour cream
Juice of 1 lime
Heat the oil in the Instant Pot using the sauté function. Add the onions and cook, stirring frequently, until softened, about 5 minutes. Stir in the garlic and cook 30 seconds more.
Add the chicken, cumin, chili powder, coriander, oregano, salt, and pepper and stir to mix. Stir in the tomatoes, chiles, salsa, beans, and broth.
Close the lid of the Instant Pot and turn the valve to the sealing position. Cook on high pressure for 10 minutes. When the cooking time is up, let the pressure release naturally for 15 minutes, then quick release any remaining pressure.
Just before serving, stir in the sour cream and lime juice.
Serve hot.