RECIPES

White Chicken Chili with Avocado Crema

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Total Time:

5h 10min

Cook Time:

5h

Prep Time:

10min

Nutritional Highlights (per serving)

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840
Calories
48 g
Total Fat
63 g
Total Carbs
30 g
Protein
100 mg
Cholesterol

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!

Ingredients

Serves: 8
    For the Chili:
Tbsp.  olive oil
  onion, chopped
2 1/8  tsp.  kosher salt, divided, plus more to taste
  cloves garlic, finely chopped
tsp.  ground cumin
tsp.  ground coriander
lb.  boneless skinless chicken thighs
  (4-oz.) cans fire-roasted diced green chiles
tsp.  freshly ground black pepper
cups  low or reduced sodium chicken stock
  (14-ounce) cans white beans, rinsed and drained
  firm-ripe California Avocado, peeled, seeded and chopped
    For the Avocado Crema:
  ripe, Fresh California Avocados, peeled, seeded and chopped
1/4  cup  heavy cream
Tbsp.  lime juice
tsp.  lime zest
  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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Brandon Matzek

Brandon Matzek is the San Diego-based writer and photographer behind Kitchen Konfidence, a food blog focused on seasonal recipes. Living in San Diego, he has access to an endless source of inspiration: fresh, seasonal produce| a budding restaurant scene and multicultural neighborhoods. He enjoys cooking his family’s treasured recipes and likes to explore cooking outside of his comfort zone, tackling new ingredients, techniques and recipes with complete confidence.

Brandon is a brand advocate. Their content on the California Avocado Commission website and/or blog is part of their partnership with our organization.

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