Chicken Chili Verde

This is another from Home Chef. I've stopped delivery for the month of April for now. I may add some weeks back, but for now I want to focus on recipes from Mom's recipe book.

This particular recipe was just meh. I usually like "verde" anything. And this may have been better without the beans, but overall it was just meh. I do realize it says "chili" and without beans it would just be Chicken Verde and that would be ok.

Chicken Chili Verde
Recipe from Home Chef
Serves 2

2 boneless skinless chicken breasts
1 yellow onion, chopped
2 cloves garlic, minced
1 lime, zested and juiced
2 T cilantro chopped
1 can cannellini beans (15 oz)
14 fl oz Green Enchilada Sauce
1 oz sour cream

I'm a big fan of preparing your ingredients first. Rinse and pat dry the chicken breasts. Chop your onions, mince your garlic, zest your lime, juice your lime and chop your cilantro.

Season the chicken with salt and pepper. Place a large pot over medium-high heat. Add 2 tsp olive oil and chicken to hot pot. Cook undisturbed until browned, 3-4 minutes. Flip and reduce heat to medium. Cover and cook until chicken reaches a minimum internal temp of 165F, 4-5 minutes. Remove chicken and set aside.

In the same pot, heat to medium heat. Add 1 T olive oil and onion to hot pot. Cook until softened and lightly browned, 4-6 minutes. Add garlic and cook until aromatic, 1 minute.

Add 1/2 c water and beans with their liquid. Bring to a boil and boil for 5-8 minutes. while soup cooks, shred chicken. Add shredded chicken and green enchilada sauce. Return to a boil and immediately remove from the burner. Stir in 1/2 of the cilantro (reserve the rest for garnish).

In a small bowl, stir together the sour cream, 1 tsp lime zest and 2 tsp lime juice.

To plate, ladle chili verde into a bowl. Top with dollop of lime crema and remaining cilantro.