1 small yellow onion, diced
2 (15 oz) cans Cannellini beans, drained and rinsed
1 can White Shoepeg corn
1 cup low-sodium chicken broth
1 can (4 oz) diced green chiles
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
¾ teaspoon salt
Black pepper to taste
2 chicken breasts, boneless and skinless
Small bunch of cilantro, finely chopped
½ cup plain Greek yogurt
2 oz Neufchatel cheese
½ lime, juiced

Place all ingredients EXCEPT Neufchâtel cheese, yogurt and cilantro in pot and close lid. Pressure cook on HIGH for 20 minutes.
Allow pressure to release.
Remove chicken and shred with a fork.
Return chicken to the pot along with cilantro, ½ cup yogurt, Neufchatel cheese, and lime juice.
Stir well and serve.

Optional toppings: Serve with tortilla chips, Monterey jack cheese, black olives, avocados, plain yogurt, corn, and diced tomatoes.

Serves 4-6
Prep: 15 mins
Cook: 20 mins