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2 Tbsp. olive oil

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1 onion chopped

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2 1/8 tsp. kosher salt divided, plus more to taste

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4 cloves garlic finely chopped

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2 tsp. ground cumin

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1 tsp. ground coriander

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2 lb. boneless skinless chicken thighs

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2 (4-oz.) cans fire-roasted diced green chiles

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1 tsp. freshly ground black pepper

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3 cups low or reduced sodium chicken stock

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2 (14-ounce) cans white beans, rinsed and drained

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1 firm-ripe California Avocado peeled, seeded and chopped

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2 ripe, Fresh California Avocados peeled, seeded and chopped

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1/4 cup heavy cream

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1 Tbsp. lime juice

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1 tsp. lime zest

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1 small clove garlic finely grated

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1/8 tsp. kosher salt plus more to taste

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*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.