White Chicken Chili with Avocado-Lime Crema

Ingredients

• 2 tbsp olive oil
• 1 medium, chopped onion
• 4 cloves, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp ground coriander
• 2 lb boneless, skinless chicken thighs or breasts
• 8 oz diced green chiles
• 3 cups low-sodium chicken stock
• 28 oz white beans (cannellini or great northern), rinsed and drained
• ½ tsp salt
• ¼ tsp black pepper
• 1½ medium ripe avocados
• 5 tbsp sour cream or heavy cream
• 1 tbsp fresh lime juice
• 1 clove, minced garlic clove

Steps

1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3-4 minutes until softened.
2. Add 4 minced garlic cloves, ground cumin, and ground coriander. Stir and cook for 1 minute until fragrant.
3. Add chicken thighs or breasts to the pot and cook for 5-6 minutes, stirring occasionally until lightly browned.
4. Pour in the low-sodium chicken stock and diced green chiles. Bring to a boil, then reduce heat and simmer for 15 minutes until chicken is cooked through.
5. Remove chicken from pot and shred using two forks. Return shredded chicken to pot.
6. Add rinsed and drained white beans. Simmer for 5 minutes. Season with salt and black pepper to taste.
7. While chili simmers, prepare avocado-lime crema: blend peeled avocados, sour cream or heavy cream, lime juice, 1 minced garlic clove, and a pinch of salt until smooth.
8. Ladle chili into bowls and top with a dollop of avocado-lime crema. Serve immediately.