White Chicken Chili with Avocado Crema

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Total Time: 5 h 10 min

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Cook Time: 5 h

Prep Time: 10 min

Nutrition Facts

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Nutrition information
per serving

Calories 480

Total Fat 30g

Saturated Fat 7g

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 100mg

Sodium 940mg

Total Carbs 27g

Dietary Fiber 11g

Total Sugars 2g

Protein 30g

Potassium 755mg

Vitamin A 72 mcg; Vitamin C 25 mg; Calcium 205 mg; Iron 3 mg; Vitamin D 0 mcg; Folate 79 mcg; Omega 3 Fatty Acid 0.15 g % Daily Value*: Vitamin A 8%; Vitamin C 30%; Calcium 15%; Iron 15 %; Vitamin D 0%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Avocado in chili? Yes please! This white chicken chili recipe 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. This crema is light and fluffy with a tangy avocado flavor. Overall, you can feel good about this avocado chili with its excellent source of protein (60% DV), 39% dietary fiber, and 30% vitamin C. Enjoy!

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Serves: 8

Ingredients
Instructions

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.

Beverage Pairing: Cold beers!

*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.