Delicious and Creamy White Chicken Chili with a Tangy Salsa Verde Twist

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, diced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• 2 (15.5 ounces) cans white beans, drained and rinsed
• 1 cup chicken broth
• 1 cup salsa verde
• 1 cup sour cream
• 1 cup shredded Monterey Jack cheese
• Chopped fresh cilantro, for garnish