Spicy White Chicken Chili Recipe | Tyler's recipe book | Umami

Ingredients

• 5-6 cups chicken broth (depending on if you want it a bit soupy)
• 6 cups cooked shredded chicken (I used rotisserie chicken)
• 2 15.3 ounce cans Northern White beans, drained
• 2 cups salsa verde (I chose jalapeno salsa verde for an even spicier chili!)
• 1 tablespoon olive oil
• 2 tablespoons fresh chopped cilantro
• 1/2 tablespoon poultry seasoning
• 1 teaspoon chili powder
• 1 large yellow onion (chopped/diced)
• 4 cloves garlic (minced)
• 2 jalapeno peppers (diced (remove the seeds for a milder version, leave the seeds in for a VERY HOT version))
• 1 poblano pepper
• Sour Cream (more jalapenos, shredded cheese, and green onion for garnish (optional))