In a pressure cooker (see 'Other Thoughts' below for how-to modify to stove top or crockpot), set to saute. Add oil. Heat. Add onions, jalapenos, and garlic. Saute until softened.
Add cumin and coriander. Saute until fragrant. Add green chili's and continue to saute until the extra liquid is cooked off.
Meanwhile in a blender or food processor, puree one can of drained beans with 1 cup of chicken broth.
Add the pureed beans and broth to the pressure cooker. Also add the remaining broth, chicken, and salsa verde.
Close pressure cooker. Cook on high pressure for 12 minutes. Use quick release.
Remove the chicken with tongs and shred. Add chicken back to soup. Add remaining can of drained beans and lime juice.
Top with desired toppings and enjoy.