In a Dutch oven over medium heat (or an Instant Pot) sauté onions, garlic, carrots and celery in olive oil, 4 minutes. (If using granulated garlic, add with the spices, and if using fresh poblano chili, add it now).

Add the diced tomatoes and their juices, green chilies, whole chicken, and black beans. Pour in the chicken stock, water, salt and all the spices and give a good stir.

Bring to a simmer, cover, and simmer for 30 minutes, until chicken is tender and pulls apart easily. Alternatively, set the Instant Pot to pressure cook on high for 14 minutes and then manually release.

Shred the chicken with two forks, either right in the pot, or in a bowl. (At this point, you could add frozen corn to the soup heating it up.) Return the shredded chicken to the pot and simmer on low.

Squeeze with a generous amount of lime juice and taste for salt, You want a good balance between lime and salt. (If the soup tastes bland, it probably needs more of each.)

Divide among bowls and top with grated cheese, sour cream, scallions or avocado and cilantro. Add hot sauce for added heat.

Makes 8-10 cups cooked beans

2 cups (400g) black beans, kidney beans, pinot beans, black-eyed peas or white beans.

warm filtered water

2 tablespoons whey or lemon juice

Sea salt and pepper

4 gloves of garlic, peeled and mashed (optional)

Cover beans with warm water. Stir in whey OR lemon juice and leave in a warm place for 12-24h, depending on the size of the bean.

Drain, rinse, place in a large pot and add water to cover the beans. Bring to a boil and skim off foam. Reduce heat and add optional garlic. Simmer, covered for 4-8 hours. Check occasionally and add more water as necessary. Season to taste.