White Chicken Chili with Salsa Verde

Ingredients

• 1 Tbsp olive oil
• 1 large uncooked onion(s), chopped
• 4 medium poblano chile, seeded, diced
• 2 item(s) serrano chile(s)(average), seeded, minced
• 1 Tbsp minced garlic
• 1 Tbsp chili powder
• 2 tsp kosher salt, or to taste
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried oregano
• 3 cup(s) reduced-sodium chicken broth
• 2 pound(s) uncooked boneless skinless chicken breast(s)
• 45 oz canned cannellini beans, rinsed and drained
• 1/3 cup(s) salsa verde
• 2 Tbsp fresh lime juice
• 1/3 cup(s) cilantro, minced, fresh

Instructions

1. Heat oil in a large soup pot over medium heat. Add onion and peppers; saut‚, stirring often, until softened, about 5 to 10 minutes. Add garlic, chili powder, salt, cumin, coriander and oregano; stir and cook, 1 minute.
2. Add broth, chicken and beans; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken is cooked through, about 15 to 20 minutes. Remove chicken to a plate; let rest 5 minutes and then shred with two forks.
3. Return shredded chicken to pot and stir in salsa verde, lime juice and cilantro; heat through.

Notes

Yields about 1 cup per serving.

Leftovers make a great filling for soft tacos or burritos.