White Bean & Chicken Chili Verde

Ingredients

• Olive oil

  Salad or cooking

  3 tsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  18 oz or 510g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Water

  Plain, clean water

  1 cup or 237g

• Onions

  Raw

  1 large or 150g

• Poblano Pepper

  hot - Freshdirect

  2 pepper or 12g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Pace diced green chilies

  Campbell soup company

  8 tbsp or 120g

• Garlic

  Raw

  4 cloves, minced or 12g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Salsa verde

  Campbell soup company, pace

  2 cup or 512g

• White beans

  Mature seeds, canned

  3 cup or 786g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  2 cup or 328g

• Salt

  Table

  1 tsp or 6g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Oregano

  Spices, dried

  ½ tsp, leaves or 0.5g

• Bay Leaves

  McCormick

  1 leaf or 0.2g

• Fresh cilantro

  Coriander leaves, raw

  8 tbsp or 8g

• Lime juice

  Raw

  4 tbsp or 60g

• Sour cream

  Reduced fat, cultured

  6 tbsp or 90g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Tortilla chips

  Snacks, unsalted, white corn

  1 cup or 26g

Directions

1. Heat half of the olive oil in a medium pot or Dutch oven over medium heat.
2. Season the chicken breasts with salt and pepper and cook for 5 minutes. Flip the chicken, add water, cover, and cook for 7-10 minutes until the internal temperature reaches 165°F. Set aside to cool.
3. In the same pot, heat the remaining oil. Add the onion, poblano, jalapeño, and diced green chiles and cook for 10 minutes until the peppers are softened and the onions are translucent.
4. Stir in the garlic and cook for 1 minute until fragrant.
5. Shred the chicken breasts and add to the pot with chicken broth, salsa verde, cannellini beans, corn, salt to taste, cumin, oregano, and bay leaf. Stir to combine and bring to a boil.
6. Reduce the heat to low, cover, and simmer for 20 minutes. Uncover and cook for an additional 10 minutes while the broth reduces.
7. Discard the bay leaf and stir in the chopped cilantro and lime juice. Taste and adjust seasoning if needed.
8. Serve in bowls topped with sour cream, green onions, avocado, and tortilla chips.