White Bean Chicken Chili

2 Sauté aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook 3–4 minutes until softened. Stir in garlic- Cook 1 minute until fragrant.
4 Add chicken and broth: Place raw chicken breasts directly into the pot. Pour in chicken broth and salsa verde. Stir well.
6 Simmer: Bring to a light boil, then reduce heat to low. Cover and simmer 20–25 minutes, or until chicken is fully cooked and tender.
8 Shred chicken: Remove chicken breasts, shred with two forks, and return to the pot.
10 Add beans and corn: Stir in drained white beans green chiles, cumin, chili powder, oregano, smoked paprika, salt, and pepper. and corn. Simmer uncovered another 5–10 minutes to thicken slightly. (if making this to eat same day, cook for 20 mins so all of the flavors come together)
12 Make it creamy: Turn off heat and stir in lime juice and cream cheese (or Greek yogurt) until melted and smooth.
14 Serve: Garnish with fresh cilantro, a little extra lime juice, and your favorite toppings — tortilla strips, avocado, or shredded cheese.