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.
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
- 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.
- 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.
- 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.
- 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.