White Chicken Chili with Salsa Verde

Yet another chicken chili recipe - but this one is so good, I just couldn't resist to add it to my blog. I love the tart flavor of tomatillos from the salsa verde and the addition of fresh lime juice.

Ingredients

1 Tablespoon olive oil
1 large chopped onion
4 medium poblano chili peppers, seeded and diced
2 serrano chili peppers, seeded and minced
1 Tablespoon minced garlic
1 Tablespoon chili powder
1 teaspoon salt
1 1/2 teaspoons cumin
1 teaspoon coriander
1 teaspoon Mexican oregano
3 cups chicken broth
2 pounds boneless chicken breasts
2 (14.5 ounce) cans cannellini beans, rinsed and drained
1/2 cup medium salsa verde
2 Tablespoons fresh lime juice

Instructions

Heat old in stock pot over medium heat. Add onion and peppers. Saute, stirring frequently, until softened, about 5 - 10 minutes. Add garlic and spices. Stir and cook for one more minute.
Add broth, chicken breasts and beans. Increase heat to high and bring to boil. Then, reduce heat to medium-low, cover and cook until chicken in cooked through, about 20 minutes. Remove chicken to a plate. Allow to rest for 5 minutes and then shred with two forks.
Return chicken to pot. Add salsa verde and fresh lime juice. Heat through.
If desired, top with sour cream and/or shredded cheddar cheese.