Chicken chili with poblanos
1 large, chopped
4 medium, chopped
2 item(s), seeded and minced
1 medium clove(s), minced
Reduced-sodium chicken broth
Uncooked boneless skinless chicken breast
2 pound(s), cut into 1/2-inch pieces
Canned cannellini beans
46½ oz, (white kidney) 3 (15 1/2-ounce cans), rinsed and drained
Fresh lime juice
½ cup(s), fresh, chopped
- Heat oil in Dutch oven over medium-high heat. Add onion, poblanos, and serranos and cook, stirring often, until softened, about 5 minutes. Add garlic, chili powder, salt, cumin, coriander, and oregano and cook, stirring constantly, until fragrant, 30 seconds.
- Add broth, chicken, and beans and bring to boil. Reduce heat and simmer, covered, until chicken is cooked through, about 20 minutes. Remove from heat and stir in salsa verde and lime juice. Serve sprinkled with cilantro.
- Per serving (1 cup)