White Chicken Chili with Salsa Verde

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 large or 150g

• Poblano Pepper

  hot - Freshdirect

  4 pepper or 24g

• Serrano pepper

  Raw

  2 pepper or 12g

• Minced Garlic

  Nature's Place

  1 tablespoon or 5g

• Chili powder

  Spices

  1 tbsp or 8g

• Salt

  Table

  2 tsp or 12g

• Cumin

  Spices, cumin seed

  1 ½ tsp, ground or 5g

• Coriander seed

  Spices

  1 tsp or 2g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Chicken broth

  Soup, canned, less/reduced sodium

  3 cup or 720g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 lb or 907g

• Cannellini beans

  white beans - Market Basket

  45 oz or 1.28kg

• Salsa verde

  Campbell soup company, pace

  ⅓ cup or 84g

• Lime juice

  Raw

  2 tbsp or 30g

• Fresh cilantro

  Coriander leaves, raw

  ⅓ cup or 5g

Directions

1. Heat a large soup pot over medium heat. Add onions and peppers; sauté, stirring often, until softened, about 5-10 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.

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