White Chili With Avocado Cream Recipe

Name: White Chili With Avocado Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 serrano chile; 1 jalapeno pepper; 1 medium onion, peeled and halved; Cooking spray; 4 cups unsalted chicken stock, divided; 2 tablespoons all-purpose flour; 1 1/2 teaspoons adobo sauce; 1 chipotle chile, canned in adobo sauce; 2 (15-ounce) cans unsalted cannellini beans, rinsed, drained, and divided; 5 1/2 teaspoons olive oil; 8 garlic cloves, minced; 1 tablespoon ground cumin; 1 teaspoon dried oregano; 3/4 teaspoon ground coriander; 1 pound ground pork; 2 pounds skinless, boneless chicken breasts, cut into bite-sized pieces; 3 cups fresh white corn kernels; 1 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained; 1 cup half-and-half; 3/4 cup chopped fresh cilantro, divided; 1/3 cup plus 1 1/2 teaspoons fresh lime juice, divided; 2 3/8 teaspoons kosher salt, divided; 1 medium ripe peeled avocado; 1/3 cup light sour cream; 3/4 cup diced tomatillo

Servings: persons

1 serrano chile
1 jalapeno pepper
1 medium onion, peeled and halved
Cooking spray
4 cups unsalted chicken stock, divided
2 tablespoons all-purpose flour
1 1/2 teaspoons adobo sauce
1 chipotle chile, canned in adobo sauce
2 (15-ounce) cans unsalted cannellini beans, rinsed, drained, and divided
5 1/2 teaspoons olive oil
8 garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon dried oregano
3/4 teaspoon ground coriander
1 pound ground pork
2 pounds skinless, boneless chicken breasts, cut into bite-sized pieces
3 cups fresh white corn kernels
1 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
1 cup half-and-half
3/4 cup chopped fresh cilantro, divided
1/3 cup plus 1 1/2 teaspoons fresh lime juice, divided
2 3/8 teaspoons kosher salt, divided
1 medium ripe peeled avocado
1/3 cup light sour cream
3/4 cup diced tomatillo

1
Preheat broiler to high.
2
Arrange first 3 ingredients 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. Combine peppers, onion, 1/2 cup stock, flour, adobo sauce, chipotle, and 1 can cannellini beans in a blender; process until smooth.
3
Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add garlic to pan; saute 30 seconds. Add cumin, oregano, and coriander to pan; saute 30 seconds. Add pork; cook 4 minutes, stirring to crumble. Stir in onion mixture and remaining 3 1/2 cups stock. Bring to a boil; reduce heat, and simmer 20 minutes, stirring frequently.
4
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 cilantro, and 1/3 cup juice; cook 3 minutes. Stir in 2 1/4 teaspoons salt.
5
Place avocado in a small bowl; mash with the back of a fork. Stir in sour cream, remaining 1 1/2 teaspoons juice, and remaining 1/8 teaspoon salt. Serve chili with remaining 1/4 cup cilantro, avocado cream, and tomatillo.

1802

kcal

Calories

Fat

135

Carbs

193

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 serrano chile, 1 jalapeno pepper, 1 medium onion, peeled and halved, Cooking spray, and more.

Yes, White Chili With Avocado Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White Chili With Avocado Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions