Heat up olive oil and saute the onion, garlic, and green chilies for a few minutes in a large pot.
Mix in the chicken, chicken broth, diced tomatoes, beans, lime juice and rice.
Cook together for 20-30 minutes, until the rice is tender.
Salt and pepper to your liking.
When you are ready to serve toss in the avocado and cilantro.
Pressure Cooker Version:
Use 2 lbs. frozen chicken tenders instead of the cooked chicken. Use 1 can of diced tomatoes and 1 can black beans. All other ingredients remain the same.
Hit the sauté button and add olive oil, garlic, onion, and green chilies. Sauté for a few minutes until the onion has softened. Add chicken, chicken broth, diced tomatoes, beans, lime juice and rice. Set the cook time for 30 minutes. Do a quick pressure release. Remove the chicken to a cutting board, shred, and return the pot. Stir to combine. Season with salt and pepper to your liking. When ready to serve, stir in the avocado and cilantro. Top with cheese and tortilla chips, if desired.