Turns out, it IS easy being green. (Sorry, Kermit.) What's easier than this simmering, filling bowl of shredded chicken and cannellini beans? And what's more green than cilantro and lime crema (not to mention the green enchilada sauce)? OK, maybe we've pushed this theme too far, but just trust us: The greenest of chefs can make this easy-peasy dish. (We couldn't help ourselves.)
Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper. Place a large pot over medium-high heat. Add 2 tsp. olive oil and chicken to hot pot. Cook undisturbed until browned, 3-4 minutes. Flip and reduce heat to medium. Cover and cook until chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes. Remove chicken to a plate and allow to cool. Reserve pot; no need to wipe clean. While chicken cooks, prepare ingredients.
Prepare the Ingredients
Halve and peel onion. Cut halves into ½” dice. Mince garlic. Zest and halve lime. Quarter one half and juice remaining half. Mince cilantro leaves and stems.
Begin the Chili Verde
Return pot used to cook chicken to medium heat. Add 1 Tbsp. olive oil and onion to hot pot. Cook until softened and lightly browned, 4-6 minutes. Add garlic and cook until aromatic, 1 minute.
Continue the Chili Verde
Add ½ cup water and beans and their liquid. Bring to a boil and boil, 5-8 minutes. While soup cooks, shred chicken. Add shredded chicken and green enchilada sauce. Return to a boil and immediately remove from burner. Stir in half the cilantro (reserve remaining for garnish).
Make the Lime Crema
In a small bowl, stir together sour cream, 1 tsp. lime zest, 2 tsp. lime juice, and a pinch of salt and pepper.
Plate the Dish
Ladle chili verde into a bowl. Top with a dollop of lime crema and remaining cilantro. Serve lime wedges on the side.