Green Chicken & Bean Soup

Ingredients:

• 1 large can Green Enchilada Sauce - (Las Palmas brand is good)
• 3-4 cups chicken broth
• 1-2 lbs chicken breasts
• 1lb great white northern beans, dried
• 1 cup diced onion (1 medium onion)
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• Salt & Pepper to taste

Rinse and sort white beans and put into pressure cooker with water. Cover and cook in pressure cooker for about 45 minutes, or until beans are soft and tender. Drain and let cool while you cook the chicken and broth.
Empty the pressure cooker and saute diced onions at the bottom of the pot. Add the enchilada sauce, broth, and chicken breasts to the pot then cover and cook for about 30 min or until you can shred the chicken with a fork.
Shred chicken and return to pot. Place half of the beans into the food processor with some of the chicken broth and puree. Add bean puree and the remaining beans into the pot. Stir in spices and let simmer, uncovered, for about 15-20 minutes to let the flavors mix.