Mexican chicken chili

1. Saute the onion, jalapeño, cubanelle pepper, serrano chili and garlic in olive oil until onions are transluscent (2-3 minutes).
2. Add the salt, cumin, chili powder, coriander, oregano and chicken broth - stir and bring to a boil on high heat.
3. Add the beans and raw chicken breast and simmer covered for 20 minutes; remove the chicken and shred with two forks.
4. Return the chicken to the pot and add the salsa verde, lime juice, and minced cilantro (leave some cilantro aside for garnish).
5. Stir and bring back to a boil; serve with minced cilantro and sour cream on top.