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White Chili with Avocado Cream

Photo: Iain Bagwell; Styling: Thom Driver

Hands-on time 30 mins
Total time 1 hr, 10 mins
Yield

Serves 12 (serving size: about 1 cup chili, 1 teaspoon cilantro, about 1 tablespoon avocado cream, and 1 tablespoon tomatillo)

Try this recipe for a flavorful and satisfying white chicken chili. 

Ingredients

  • 1 serrano chile
  • 1 jalapeño 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

Nutrition Information

  • calories 380
  • fat 18.6 g
  • satfat 6 g
  • monofat 8.3 g
  • polyfat 1.9 g
  • protein 30 g
  • carbohydrate 24 g
  • fiber 6 g
  • cholesterol 85 mg
  • iron 2 mg
  • sodium 592 mg
  • calcium 86 mg

How to Make It

  1. Preheat broiler to high.

    Peeling and Mincing Garlic
  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; 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 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.