Place a whole chicken in the Instant Pot with 1.5 cups filtered water on high pressure for 45 minutes. (You can also cook it in a Crock Pot on low for 8 hours or high for 4 hours.)

Meanwhile, get one pound of dried and rinsed great Northern beans going in a large stockpot with a half gallon of bone broth. Allow them to simmer for 2-3 hours, or until they are almost soft.

Pull the chicken out of the pressure cooker, or slow cooker, and pick all the meat from the bones. Roughly chop it.

Once the beans are almost done, but not mushy, add the chicken, diced peppers, minced garlic, chopped onion and sweet corn to the pot.

Add two tablespoons salt and freshly ground black pepper.

Allow it to simmer for another 30 minutes to an hour.

Once the soup is about 5-10 minutes out from being served, add the chopped fresh cilantro and lime juice.

Add more salt to taste. (We ended up using 3 tablespoons total).

Serve warm with a dollop of sour cream, shredded cheddar cheese and a big old slice of Cast Iron Einkorn Cornbread.