Tip the salsa, jalapeños, garlic, spices, chopped coriander stems, spring onions, white beans, green peppers, lime zest, stock and chicken breasts into a slow cooker. Season and mix well, making sure the chicken is submerged. Turn the slow cooker to high and cook for 4-5 hrs.

Remove the chicken to a board and shred using two forks. Roughly mash half the bean mixture using a potato masher, leaving the rest chunky. Return the chicken to the slow cooker. Season. (Or, make this in a pressure cooker on high pressure for 20 mins.) Top with the coriander leaves, soured cream and grated cheddar, and serve with rice, lime wedges and tortilla chips.