White Chicken Chili With Avocado Cream

This comforting white chicken chili will warm your heart and fill your kitchen with the most amazing aromas! Your whole family will absolutely love this hearty, protein-packed bowl of goodness. The best part is how the creamy avocado topping makes every single bite feel like a cozy hug.

Recipe Details

Timing & Servings: Active Time: 30 minutes, Total Time: 1 hour 10 minutes, Serves: 12 people.

Nutrition Profile: Nut-Free, Soy-Free, High-Fiber, High-Protein, Egg-Free.

Nutrition Facts (per serving): 382 Calories, 18g Fat, 24g Carbs, 31g Protein.

Ingredients You’ll Need

Serrano chile: You’ll need 1 fresh serrano chile for that perfect kick of heat. Don’t worry – we’re roasting it to mellow out the spice and add amazing smoky flavor!

Jalapeño: Just 1 jalapeño pepper will give you that classic chili warmth. The roasting makes it so much more flavorful than using it raw.

Onion: 1 medium onion, peeled and halved, becomes sweet and caramelized when we roast it with the peppers. Yellow or white onions work perfectly here!

Chicken stock: You’ll need 4 cups of unsalted chicken stock, divided throughout the recipe. This creates the perfect base for all those amazing flavors.

All-purpose flour: Just 2 tablespoons help thicken up the chili beautifully. It blends right into the pepper mixture so smoothly!

Chipotle chile and adobo sauce: 1 chipotle chile plus 1½ teaspoons of that smoky adobo sauce add incredible depth. You can find these in the international aisle!

Cannellini beans: 2 cans (15 ounces each) of these creamy white beans, drained and rinsed. They make the chili so hearty and filling!

Olive oil: 5½ teaspoons of good olive oil for sautéing all those wonderful aromatics.

Garlic: 8 cloves minced – yes, that’s a lot, but trust me, it’s so good! Your kitchen will smell incredible.

Spices: 1 tablespoon ground cumin, 1 teaspoon dried oregano, and ¾ teaspoon ground coriander create that perfect chili spice blend.

Ground pork: 1 pound adds amazing richness and meaty flavor that pairs perfectly with the chicken.

Chicken breasts: 2 pounds boneless, skinless chicken breasts, cut into bite-size pieces. This gives you plenty of tender protein in every spoonful!

White corn: 3 cups fresh white corn kernels add sweetness and great texture. Frozen corn works too if fresh isn’t available!

Chickpeas: 1 can (15 ounces) drained and rinsed chickpeas give you even more protein and fiber.

Half-and-half: 1 cup makes the chili creamy and rich without being too heavy.

Fresh cilantro: ¾ cup chopped fresh cilantro, divided between the chili and garnish. It adds such a fresh, bright flavor!

Lime juice: ⅓ cup plus 1½ teaspoons fresh lime juice, divided. Fresh lime makes all the difference in brightening up the flavors!

Kosher salt: 2⅜ teaspoons kosher salt, divided throughout the recipe for perfect seasoning.

Avocado: 1 medium ripe peeled avocado for the most amazing creamy topping ever!

Sour cream: ⅓ cup light sour cream mixes with the avocado for extra creaminess.

Tomatillo: ¾ cup diced tomatillo adds a lovely tangy crunch on top.

How to Make White Chicken Chili With Avocado Cream

Step 1: Preheat your broiler to high heat. Line a baking sheet with foil for easy cleanup. Arrange the serrano chile, jalapeño, and onion halves on the foil-lined baking sheet. Spray everything lightly with cooking spray so they get beautifully charred.

Step 2: Place the pan on the middle oven rack and broil for 15 minutes. Turn the peppers and onion occasionally so they char evenly on all sides. You want them nice and blackened – that’s where all the flavor comes from!

Step 3: Wrap the hot peppers in foil and let them steam for 5 minutes. This makes peeling them so much easier! Peel off the charred skins and remove the stems and seeds. Don’t worry if you can’t get every bit of skin off.

Step 4: Add the peeled peppers, charred onion, ½ cup chicken stock, flour, chipotle chile, adobo sauce, and 1 can of cannellini beans to your blender. Blend until completely smooth – this creates your amazing flavor base!

Step 5: Heat a large Dutch oven over medium-high heat. Add the olive oil and swirl it around to coat the bottom. Add the minced garlic and sauté for just 30 seconds until fragrant.

Step 6: Add the cumin, oregano, and coriander to the pan. Sauté for another 30 seconds – your kitchen will smell incredible! These spices bloom beautifully in the hot oil.

Step 7: Add the ground pork and cook for 4 minutes, stirring frequently to break it up into small pieces. You want it nicely browned and crumbly.

Step 8: Stir in your blended pepper mixture and the remaining 3½ cups of chicken stock. Bring everything to a boil, then reduce the heat and let it simmer for 20 minutes. Stir frequently so nothing sticks to the bottom.

Step 9: Add the bite-sized chicken pieces and cook for 5 minutes. The chicken will cook quickly in the hot chili base.

Step 10: Stir in the remaining can of cannellini beans, corn kernels, and chickpeas. Cook for 7 minutes, stirring occasionally. Everything should be heated through and the flavors melding beautifully.

Step 11: Reduce the heat to medium-low. Stir in the half-and-half, ½ cup chopped cilantro, and ⅓ cup lime juice. Cook for 3 minutes – don’t let it boil or the cream might curdle! Add 2¼ teaspoons salt and taste for seasoning.

Step 12: Make your avocado cream by mashing the avocado in a small bowl with a fork. Stir in the sour cream, 1½ teaspoons lime juice, and ⅛ teaspoon salt until smooth and creamy.

Step 13: Ladle the hot chili into bowls and top with dollops of avocado cream, remaining cilantro, and diced tomatillo. Serve immediately while it’s nice and hot!

Easy and Quick White Chicken Chili Version

Want to save some time? You can skip the pepper roasting step and use 2 tablespoons of diced canned green chiles plus 1 diced regular onion instead! Just sauté the onion with the garlic for 3 minutes before adding the spices. Use rotisserie chicken (about 3 cups shredded) added in the last 5 minutes instead of raw chicken breasts. This cuts your cooking time down to just 35 minutes total!

Serving Ideas

This hearty chili is practically a complete meal all by itself! Serve it with warm, crusty cornbread or soft flour tortillas for dipping. A simple side salad with lime vinaigrette pairs beautifully with the rich, creamy chili. You can also set out bowls of shredded cheese, extra lime wedges, and crushed tortilla chips for a fun toppings bar!

Storage

Store leftover chili in the refrigerator for up to 4 days in airtight containers. It actually tastes even better the next day when all the flavors have had time to meld together! Reheat gently on the stovetop over medium-low heat, stirring occasionally. You can also microwave individual portions for 1-2 minutes, stirring halfway through. The chili freezes well for up to 3 months – just make fresh avocado cream when you’re ready to serve!

Substitutions

No ground pork? You can use ground turkey, ground chicken, or even ground beef instead! Can’t find fresh corn? Frozen corn kernels work perfectly – just add them straight from the freezer. If you don’t have half-and-half, you can use heavy cream or even whole milk. For a dairy-free version, try coconut milk instead of the half-and-half and skip the sour cream in the avocado topping.

Pro Tips

• Perfect pepper roasting: Don’t skip the charring step! Those blackened skins add incredible smoky flavor that you just can’t get any other way.
• Blend it smooth: Make sure your pepper mixture is completely smooth in the blender. This creates the perfect creamy base for your chili.
• Don’t rush the simmering: Let the chili simmer the full 20 minutes after adding the pepper mixture. This develops all those amazing deep flavors.
• Fresh lime is key: Always use fresh lime juice, never bottled. It makes such a difference in brightening up all the flavors!
• Make extra avocado cream: Everyone always wants more of this creamy topping, so consider doubling the recipe!

FAQs

Can I make this chili ahead of time?

You bet! This chili actually tastes even better the next day. Make the chili up to 2 days ahead and store it in the fridge. Just make the avocado cream fresh when you’re ready to serve since avocado browns quickly. Reheat the chili gently on the stovetop, adding a splash of chicken stock if it’s gotten too thick.

How spicy is this chili?

This chili has a nice warm heat but isn’t too spicy for most people. The roasting mellows out the peppers quite a bit, and the creamy base helps balance the heat. If you’re sensitive to spice, you can remove all the seeds from the peppers or use just one type of pepper instead of both.

Can I use dried beans instead of canned?

Sure! You’ll need about 1½ cups of dried cannellini beans, soaked overnight and cooked until tender. This adds about 2 hours to your prep time, but the flavor is amazing. Just make sure they’re completely tender before adding them to the chili.

What can I use instead of chipotle peppers?

If you can’t find chipotle peppers in adobo sauce, you can use 1 teaspoon of smoked paprika plus a pinch of cayenne pepper. It won’t be exactly the same, but you’ll still get that nice smoky flavor!

I’d love to hear how this chili turns out for you! Did you try any fun variations or toppings? Share your cooking adventures – there’s nothing I love more than hearing about your kitchen successes!