Amy's Amazing White Chicken Chili (Stovetop or Instant Pot)

Heat 2 teaspoons of oil in a heavy soup pot or in the bottom of the Instant Pot, then saute onions until they’re softened and just starting to brown, about 3-4 minutes. Add minced garlic and saute about 1 minute more, then add the ground cumin, oregano, ground cayenne pepper, and diced green chiles and saute a couple minutes more.Add chicken stock, 2 cans white beans, and chicken flavor base (if using).For Instant Pot, lock lid and cook on LOW PRESSURE for 20 minutes. Then NATURAL RELEASE for 5 minutes and release the rest of the pressure with quick release.For stovetop, turn stove to low simmer and let cook for 30 minutes.While the bean/broth mixture cooks, trim all visible fat and tendons from the chicken breasts and cut each one into 2 or 3 lengthwise strips. Heat 2 tsp. oil in a heavy non-stick pan, add chicken and cook until the chicken is cooked through and starting to brown. Remove from pan and let cool, then shred chicken apart into chunks. (If you want to use turkey shred or cut it into pieces about 3/4 inches square.)After the Instant Pot has released all pressure or chili has simmered for 30 minutes on the stove, add the shredded chicken and simmer at very low heat for 10-15 minutes more.Chop cilantro (if using) while the chili simmers. After 10-15 minutes, taste chili to see if you want to add salt or pepper or Green Tabasco Sauce.Stir in chopped cilantro and serve hot, with grated cheese to add at the table if desired. The Cilantro, Lime, and Avocado Salsa that is part of my recipe for Black Bean and Beef Chili would also taste great on this.