1

In a large pot on medium heat, add the oil. When the oil is shimmering, add the garlic and onion—Sauté for two to three minutes or until softened and starting to brown.

2

Add the chicken and broth, simmer and cover. Cook until the chicken is cooked through, about ten minutes.

3

Remove the chicken from the pot with a slotted spoon into a bowl and shred. Set aside.

4

Meanwhile, add the cannellini beans, salsa verde, cumin, coriander, salt, pepper and oregano to the pot. Cook for two to three minutes to warm the beans.

5

Remove ½ cup of the broth and beans, blend in a blender or food processor until smooth and add back to the pot. Alternatively, you can use an immersion blender in the pot to achieve the same result.

6

Add the chicken back to the pot and simmer, uncovered, until the chili reaches desired thickness. Adjust seasoning to taste.

7

Serve the chili in bowls and garnish with sour cream, pickled japepeños, cilantro, lime and avocado, if desired.