• Spread the beans out onto a baking sheet and sort through them to make sure there are no stones or pebbles. Put the beans into a colander and rinse them well under running water.

Slow Cooker instructions

• Add all of the ingredients, except the lime juice, into the slow cooker and give it a good stir. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours or until the beans are fork tender.
• Remove the chicken breast and place them into a bowl. Use two forks to shred the chicken. If the soup is too thin for your liking, use an immersion blender or a potato masher to mash some of the beans. This will thicken the soup. Stir the shredded chicken back into the soup and serve.

Instant Pot instructions

• Place all of the ingredients, except the lime juice, into the liner of the Instant Pot. Stir to combine. Lock the lid into place, press the MANUAL button and set the timer for 40 minutes on HIGH pressure. When the time is up, allow the pressure to naturally release for 20 minutes.
• Remove the chicken and use two forks to shred it. If the soup is too thin, mash up some of the beans with an immersion blender or a potato masher. Add the chicken and the lime juice to the soup, stir and serve.