Instant Pot Instructions:

1. Add 2 cups of the broth into the Instant Pot. Add in the rice and the chicken.
2. In a blender add 2 cups of the broth, 4 ounces green chiles, spinach, celery and garlic. Blend until smooth. Pour into the Instant Pot.
3. Finally add in the salt, pepper, cumin, onion powder and garlic powder. 
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid. 
5. Remove the chicken and shred or cut into pieces and then stir it back into the pot.
6. Ladle soup into bowls and serve with a dollop of sour cream. 

Slow Cooker Instructions:

1. In a blender add 2 cups of the broth, 4 ounces green chiles, spinach, celery and garlic. Blend until smooth. Pour into the slow cooker. 
2. Add in the remaining 2 cups of broth, chicken, rice, salt, pepper, cumin, onion powder and garlic powder. 
3. Cover and cook on low for 4 hours.
4. Remove the chicken and shred or cut into pieces and then stir it back into the slow cooker.
5. Ladle soup into bowls and serve with a dollop of sour cream.