Food & Drink Recipes

WHITE CHICKEN CHILI WITH AVOCADO CREMA

Tue Jan 11

Craving something hearty and healthy? This white chicken chili recipe is sure to hit the spot.

This recipe by California Avocados is flavored with onion, garlic, cumin, coriander, and fire-roasted green chiles. The chili simmers in a slow cooker for 5 to 6 hours, requiring minimal effort and attention.

Toppings include shredded Monterey jack cheese, cilantro, scallions, lime, and a homemade California Avocado Crema. The crema is light and fluffy with a tangy avocado flavor. Overall, you can feel good about this chili with its excellent source of protein, dietary fiber, and vitamin C.

Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

For the Chili:

  • 2 tbsp. olive oil
  • 1 onion, chopped
  • 2 1/8 tsp. kosher salt, divided, plus more to taste
  • 4 cloves garlic, finely chopped
  • 2 tsp. ground cumin
  • 1 tsp. ground coriander
  • 2 lb. boneless skinless chicken thighs
  • 2 (4-oz.) cans fire-roasted diced green chiles
  • 1 tsp. freshly ground black pepper
  • 3 cups low or reduced-sodium chicken stock
  • 2 (14-ounce) cans white beans, rinsed and drained
  • 1 firm-ripe California Avocado, peeled, seeded and chopped

For the Avocado Crema:

  • 2 ripe, Fresh California Avocados, peeled, seeded and chopped
  • 1/4 cup heavy cream
  • 1 tbsp. lime juice
  • 1 tsp. lime zest
  • 1 small clove garlic, finely grated
  • 1/8 tsp. kosher salt, plus more to taste
  1. Warm olive oil in a large skillet (or removable slow cooker insert if available) over medium heat. Add onion and a pinch of salt, and cook, stirring occasionally until tender (about 5 minutes). Stir in garlic, cumin, and coriander, and cook for 2 minutes more.
  2. Transfer contents to a slow cooker (or place the insert back into the slow cooker), then stir in chicken thighs, green chiles, black pepper, 2 teaspoons salt, and chicken stock. Cover and cook on low for 5 to 6 hours. During the last 30 minutes of cooking, stir in the beans. During the last 10 minutes of cooking, stir in the avocado. Season to taste with salt and pepper.
  3. While the chili is cooking, make the crema. Place ripe avocados, heavy cream, lime juice, lime zest, grated garlic, and a pinch of salt in a small food processor. Blitz until very smooth. Season to taste with additional salt. Store in the fridge until ready to serve.
  4. To serve, break up the chicken into bite-sized pieces (it should be very tender), then ladle chili in a bowl. Top with a dollop of avocado crema and optional grated Monterey jack cheese, chopped cilantro, chopped scallions, freshly squeezed lime juice.

Serving Suggestion: Top with shredded cheese, cilantro, scallions, and a squeeze of fresh lime juice.