White Bean Chicken Chili Verde with Avocado Crema

In a large pot or Dutch oven, heat olive oil over medium heat. Add the chicken and cook until lightly browned on all sides. Remove the chicken from the pot and set aside.

Add the chopped onion and poblano peppers to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the tomatillos, cumin, and oregano to the pot. Cook for 5 minutes, stirring occasionally, until the tomatillos start to soften and release their juices.

Return the chicken to the pot. Pour in the chicken broth and bring to a simmer. Reduce heat and simmer for 20 minutes, or until the chicken is cooked through.

Stir in the drained and rinsed white beans and most of the chopped cilantro (reserve some for garnish). Simmer for another 5 minutes to heat the beans through.

Stir in the lime juice. Season with salt and pepper to taste.

While the chili is simmering, prepare the avocado crema: In a blender or food processor, combine the avocado, sour cream (or Greek yogurt), lime juice, water (start with 1 tablespoon and add more as needed for desired consistency), and salt. Blend until smooth and creamy.

To serve, ladle the chili into bowls and top with a generous dollop of avocado crema and a sprinkle of the reserved cilantro.