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
Nutritional Highlights (per serving)
|For the Chili:|
|2 1/8||tsp.||kosher salt, divided, plus more to taste|
|4||cloves garlic, finely chopped|
|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||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
- 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.
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%