Similar to Ivegeais' recipe posted on 18 Sept, but this is pretty quick if you think to soak your beans overnight.

2# whole chicken thighs
1 cup water

1 lb white beans (I like navy), soaked and drained
3 C water
2 tsp cumin
2 tsp dried oregano or 2 T fresh chopped
1/4 tsp cayenne
3 cloves garlic, minced (or 1 tsp crushed garlic in jar)
1/2 tsp ground black pepper

1 1/2 cup diced onion (frozen works to save time)
2 Tb chicken soup base (paste in jar)
chicken broth plus chicken cooking liquid to make 2 C total
1 tsp fresh lime zest

2 sm cans green chilis
1 1/2 cup finely diced fresh roma tomato
1 Tb lime juice
4-6 oz shredded jack cheese
avocado diced
lime wedges

Pressure cook thighs with 1 cup water about 9 minutes at high pressure. Remove to bowl to cool and reserve liquid (separate fat in fat separator). Pressure cook beans, 3 C water, cumin, oregano, red pepper, black pepper, and garlic for about 10 minutes at high pressure. Add onion, soup base, and lime zest, bring back up to pressure for 4 minutes. Remove 1 cup beans with liquid to blender, puree and return to pot (this helps with thickening the liquid). Add 2 cups chicken broth (more if you like thinner), chopped chicken, chilis, tomatoes, and lime juice. Bring to simmer, stirring well. Taste for salt, add more if necessary. Ladle into bowls and top with cheese, avocado and a liberal squeeze of lime juice.