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 chili with its excellent source of protein (60% DV), 39% dietary fiber, and 30% vitamin C. Enjoy!
White Chicken Chili with Avocado Crema
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Total Time:
5h 10min
Cook Time:
5h
Prep Time:
10min
Nutritional Highlights (per serving)
840
Calories
48
g
Total Fat
63
g
Total Carbs
30
g
Protein
100
mg
Cholesterol
Ingredients
Serves:
8
| 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 |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
- 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.
NUTRITION INFORMATION
PER SERVING
Calories 840
Total Fat 48 g
Trans Fat 0 g
Saturated Fat 7 g
Monounsaturated Fat 11 g
Polyunsaturated Fat 2 g
Total Carbs 63 g
Dietary Fiber 11 g
Total Sugar 2 g
Protein 30 g
Cholesterol 100 mg
Sodium 10960 mg
Potassium 755 mg
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%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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