Delicious and Creamy White Chicken Chili with a Tangy Salsa Verde Twist

This mouthwatering recipe for Creamy White Chicken Chili with Salsa Verde is the perfect comfort food for chilly nights. With tender chunks of chicken, creamy white beans, and a tangy salsa verde twist, this chili is sure to satisfy your taste buds. The combination of flavors creates a creamy and flavorful dish that will have you coming back for seconds. Best of all, it's easy to make and can be ready in just under an hour. Serve it with some warm cornbread for the ultimate cozy meal.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, diced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• 2 (15.5 ounces) cans white beans, drained and rinsed
• 1 cup chicken broth
• 1 cup salsa verde
• 1 cup sour cream
• 1 cup shredded Monterey Jack cheese
• Chopped fresh cilantro, for garnish

Directions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Add the minced garlic and cook for an additional 1 minute, stirring constantly.
3. Season the diced chicken breasts with cumin, oregano, coriander, cayenne pepper, salt, and pepper. Add the chicken to the pot and cook until browned on all sides, about 5 minutes.
4. Add the white beans, chicken broth, and salsa verde to the pot. Stir to combine all the ingredients.
5. Bring the chili to a simmer and let it cook for 20-25 minutes, until the chicken is cooked through and the flavors have melded together.
6. Remove the pot from the heat and stir in the sour cream until well incorporated.
7. Serve the creamy white chicken chili hot, garnished with shredded Monterey Jack cheese and chopped fresh cilantro. Enjoy!

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