white chicken chili with avocado cream
Recipes
Dinner
White Chicken Chili With Avocado Cream
Oven-roasting fresh chile peppers builds complexity in this white bean chili. A combination of diced chicken and ground pork amps up meaty flavor, and half-and-half and a creamy avocado topping make the broth velvety smooth.
Ingredients
- 1 serrano chile
- 1 jalapeno
- 1 medium onion, peeled and halved
- cooking spray
- 4 cups unsalted chicken stock, divided
- 2 tablespoons all-purpose flour
- 1 chipotle chile, canned in adobo sauce
- 1 ½ teaspoons adobo sauce
- 2 (15 ounce) cans unsalted cannellini beans, drained, rinsed, and divided
- 5 ½ teaspoons olive oil
- 8 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- ¾ teaspoon ground coriander
- 1 pound ground pork
- 2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
- 3 cups fresh white corn kernels
- 1 (15 ounce) can unsalted chickpeas, drained and rinsed
- 1 cup half-and-half
- ¾ cup chopped fresh cilantro, divided
- 1/3 cup plus 1 1/2 tsp. fresh lime juice, divided
- 2 ⅜ teaspoons kosher salt, divided
- 1 medium ripe peeled avocado
- ⅓ cup light sour cream
- 3/4 cup diced tomatillo
Directions
- Preheat broiler to high.
- Arrange serrano chile, jalapeño and onion on a foil-lined baking sheet. Coat with cooking spray. Place pan on middle oven rack; broil 15 minutes or until charred on all sides, turning occasionally. Wrap peppers in foil; let stand 5 minutes. Peel peppers; discard peels, stems and seeds. Place peppers, the charred onion, 1/2 cup stock, flour, chipotle chile, adobo sauce and 1 can cannellini beans in a blender; process until smooth.
- Heat a large Dutch oven over medium-high. Add oil to pan; swirl to coat. Add garlic to pan; sauté 30 seconds. Add cumin, oregano and coriander to pan; sauté 30 seconds. Add pork; cook 4 minutes, stirring to crumble. Stir in onion mixture and 3 1/2 cups chicken stock. Bring to a boil; reduce heat, and simmer 20 minutes, stirring frequently.
- Add chicken to pan; cook 5 minutes. Stir in remaining can of cannellini beans, corn and chickpeas; cook 7 minutes. Reduce heat to medium-low. Stir in half-and-half, 1/2 cup chopped cilantro and 1/3 cup juice; cook 3 minutes. Stir in 2 1/4 teaspoons salt.
- Place avocado in a small bowl; mash with the back of a fork. Stir in sour cream, 1 1/2 teaspoons juice and 1/8 teaspoon salt. Ladle chili into bowls and top with remaining cilantro, avocado cream and tomatillo.
