Chicken Chili Verde

This flavorful and healthy Chicken Chili Verde is sure to catch attention with its bold flavors.

2 tbs. Olivio Original or Vegan (Dairy Free) Buttery Spread
1 medium onion, diced
2-3 garlic cloves, minced
1 poblano pepper, roasted, peeled, seeded, and diced (see Cook’s Notes) or green pepper, diced
1 jalapeno, seeds and inside ribs removed (see Cook’s Notes), diced
1 lb. ground chicken
2 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. oregano
1/2 tsp. salt
1 11 oz. or 16 oz. jar of salsa verde (like Trader Joe’s or Herdez)
1 15.5 oz can cannellini beans, drained
1 15.5 oz chicken broth
Your choice of garnishes: sour cream, chopped fresh cilantro, shredded cheese (manchego, cheddar, Monterey Jack, cotija cheese, etc.)

Heat dutch oven over medium heat. When hot, add 2 tbs. Olivio and melt. Add diced onions, garlic, poblano or green pepper, and jalapeno pepper. Cook for 7-10 minutes or until onions are translucent.
Add ground chicken, chili powder, cumin, oregano, and salt. Saute chicken, breaking up into small pieces.
When chicken is cooked, add jar of salsa verde, can of chicken broth, and can of cannellini beans. Simmer uncovered for 20 minutes or until the sauce is the consistency that you prefer.