Avocado, cilantro, green onions, and cheese for garnish
Instructions
In a large Dutch oven, heat olive oil over medium-high heat. Once warm, add in the diced onion. Sauté for 2-3 minutes until soft, add in minced garlic. Sauté for another 1-2 minutes until fragrant. Mix in dry seasonings and salsa Verde, stir to combine.
Keeping the heat on medium-high, add in the chilis, chicken, beans, and chicken stock, Stir to combine and cover. Simmer for 25-30 minutes, until chicken is cooked.
Once chicken is cooked, shred and return to the pot. Stir in heavy cream or milk, simmer on low for another 5 minutes. Serve garnished with avocado, cilantro, green onions, or cheese.
This chili will keep in an airtight container in the fridge for 3-4 days.
Notes
*Optional - the original recipe is served topped with steamed white rice and fresh Pico de Gallo.