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 leaf

  Dried

  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. Warm half of the olive oil in a medium pot or Dutch oven over medium heat.
2. Season the chicken breasts with a pinch of salt and pepper. Sear for about 5 minutes, flip, add the water, cover, and cook 7–10 minutes until the thickest part registers 165°F. Transfer to a plate to cool slightly.
3. Return the pot to medium heat and add the remaining oil. Stir in the diced onion, poblano, jalapeño, and diced green chiles; cook, stirring occasionally, until peppers soften and onions are translucent, about 10 minutes.
4. Add the garlic and cook until fragrant, about 1 minute.
5. Shred the chicken and return it to the pot along with the chicken broth, salsa verde, cannellini beans, corn, a pinch of salt, cumin, oregano, and the bay leaf. Stir and bring to a gentle boil.
6. Reduce heat to low, cover, and simmer for 20 minutes. Uncover and cook 10 minutes more to slightly reduce the broth.
7. Remove and discard the bay leaf. Stir in the chopped cilantro and lime juice; taste and adjust salt if needed.
8. Ladle into bowls and top with sour cream, scallions, avocado, and tortilla chips.