Stovetop Instructions

1. Add all of the ingredients except the white beans and coconut milk to a large soup pot. Bring to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, until the chicken is cooked through. 
2. Remove the chicken from the pot. 
3. Add the beans and coconut milk to the soup and stir to combine.
4. Shred the chicken, then return it to the pot. Stir and simmer uncovered for 10 more minutes, until warmed through, and then serve.

Instant Pot Instructions

1. Add the vegetables and chicken to the Instant Pot. Next, add all of the seasonings, chicken broth, and hot sauce.
2. Seal the lid and cook on manual pressure cook for 10 minutes. 
3. Do a natural release for 10 minutes, then carefully release any remaining pressure.
4. Remove the chicken from the pot and set the Instant Pot to keep warm.
5. Add the beans and coconut milk and stir. 
6. Shred the chicken and return it to the pot. Stir and let the soup warm together for 10 minutes before serving.

Slow Cooker Instructions

1. In a 6-quart slow cooker, add all the ingredients except the beans and coconut milk.
2. Cover and cook on High for 3 to 4 hours or on Low for 6-8 hours.
3. Remove the chicken and stir in the white beans and coconut milk. 
4. Shred the chicken and return it to the slow cooker. Stir and let the soup cook for 10 minutes before serving.