INGREDIENTS
2 lb
chicken breasts, cut into bite- sized chunks
2 15 ounce cans
white cannelini beans, rinsed and drained
2 cups
chicken broth
1 cup
salsa verde
2 tsp
minced garlic
2 tsp
ground cumin
1 tsp
salt
1 cup
heavy cream
3 tbsp
cornstarch
2 cups
shredded Kerrygold Blarney Castle Cheese
1 cup
shredded Kerrygold Aged Cheddar Cheese (plus more for garnish if desired)
2
green onions, chopped for garnish
2 tbsp
chopped fresh cilantro or parsley for garnish